* Exported from MasterCook *
Lentil Bacon Tomato Stew with 40 Cloves of Garlic
Recipe By :Chef Michael Smith's Kitchen, Penguin, 2011
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 cloves garlic -- 30 cut in half, 10 minced
1/4 cup olive oil
8 slices bacon -- sliced crosswise into small strips
1 large onion -- chopped finely
1 carrot -- chopped finely
1 cup lentils -- green or Puy
4 cups broth -- or water
20 ounces canned tomatoes -- (1 can)
1 teaspoon dried thyme
2 teaspoons vinegar -- any kind
salt -- a sprinkle or two
freshly ground pepper -- lots
Preheat oven to 350 degrees F.
In a small ovenproof dish, toss the garlic cloves with 2 Tablespoons of
the oil. Roast the cloves, stirring once, until they're golden brown,
about 30 minutes. Reserve.
Meanwhile, make the stew. Cook bacon until crisp in a large pot over
medium-high heat. Transfer to a few folded paper towels to drain. Pour off
and discard all but 1 to 2 tablespoon of the bacon fat. Add onion and
carrot to the pot and saute, stirring frequently, until they're tender,
about 5 minutes. Add lentils, broth, tomatoes, and thyme and bring to a
boil. Reduce the heat and simmer until the lentils are tender, about 40
minutes. When the roasted garlic cloves are done, stir them in.
Just before serving, stir in the bacon and vinegar. Season to taste with
salt and pepper. Splash the remaining oil into a saute pan over
medium-high heat. Add the minced garlic and saute, stirring occasionally,
until it begins to brown, 3 or 4 minutes. Pour the sizzling garlic bits
over the surface of the soup.
Serves 6
Michael's Hint: Roast the garlic cloves slowly to remove their pungency
and bring out a deep aromatic flavor. The splash of vinegar adds
brightness and enhances the flavors without announcing its sour presence.
AuthorNote: "Garlic lovers, this dish is for you", says Michael Smith, an
award-winning cookbook author, Food Network host, and Prince Edward
Island's official food ambassador. "It includes garlic two different ways
with tow different flavors, pungent and mellow. The lentil stew is earthy,
simmered with bacon and roasted garlic, then it's finished with a sizzling
last-second dose of freshly sauteed garlic". Serve with roasted Yukon Gold
potatoes.
Source:
"In Pursuit of Garlic by Liz Primeau, 2012"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 297 Calories; 14g Fat (40.1%
calories from fat); 14g Protein; 32g Carbohydrate; 12g Dietary Fiber; 7mg
Cholesterol; 286mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 1/2
Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
