This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baked Lentils
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- #40353
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups dried lentils
1/2 cup chopped onions
1/2 cup diced celery
1/2 cup chopped carrots
1/2 cup chopped mushrooms
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups beef stock
1/4 teaspoon basil
1/4 teaspoon ground thyme
1 tablespoon fresh parsley, chopped
salt
black pepper
1/4 cup bread crumbs
3 slices bacon
directions
Cook lentils in a quart of boiling water until barely tender, about 30 minutes. Drain.
While lentils are cooking, saute vegetables in butter over low heat until tender. Stir in flour and cook one minute, stirring constantly.
Whisk in beef stock and bring sauce to a boil. Remove from heat and season to taste with salt, pepper, and herbs.
When lentils are cooked, drain and stir into sauce. Spread in a shallow, buttered pan. Sprinkle with bread crumbs. Cut bacon slices into quarters and place on top of lentils.
Bake at 375 degrees F for 40 minutes, until bacon browns.
NOTE: For a vegetarian version, omit bacon and use 1-1/2 cups vegetable stock and 1/2 cup V-8 juice in place of beef stock.
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nutrition data
Nutritional data has not been calculated yet.
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