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3/4 cup lentils
2 tbsps. olive oil
l med. russet potato, diced
l/2 cup chopped onion
3 bacon slices, chopped
l/2 tsp. dried thyme, crumbled
2 cups beef stock
2 cups half and half
l tbsps. balsamic vinegar or red wine vinegar (l tsp.)
2 ozs. thinly sliced Parma ham, cut into thin strips
Place lentils in med. bowl. Add water to cover. Let stand l2 hours.
Heat oil in heavy med. saucepan over med. heat. Add potato, onion,
bacon & thyme. Saute until onion is tender, about 5 mins. DRain
lentils. Add lentils, stock & half and half to saucepan. Cover
partially; simmer until lentils are tender, about 35 mins.
Transfer mixture to food processor; puree. Return to saucepan. Add
vinegar and season with s&p. (Can be made l day ahead. Chill. Rewarm
before using) Ladle into bowls; top with ham.
Serves 4. Bon Appetit April l993

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