Dish of Lentils with Tiny Onions
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Lentils with Tiny Onions


France, Provence
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
45 min
Prep		 A nice accompaniment for a hot dinner. I serve the salt pork as a condiment rather than stirred in. That way guests who wish to avoid the pork or fat can do so. If you reheat, it's best to do so in the oven.

10
3
1
6
2
2
?
2/3
1/4
----
6
oz
oz
#
c
cl

oz
t
T
---
oz
Pearl Onions
Carrot
Lentils, grn (1)
Water
Garlic
Bay Leaf
Olive Oil ExtV
Salt
Pepper
-- Garnish
Salt Pork (2)
Prep   -   (15 min)
  1. Bring plenty of water to a boil and toss in the ONIONS for just 1 minute to improve peelability. Cut off the tip and peel back to the root end, then trim off the minimum from the root end so they stay together well when cooked.
  2. Dice CARROTS very small. Mix with Onions.
  3. Dice SALT PORK about 1/4 inch and simmer in water for about 10 minutes. Drain.
Run   (15 min)
  1. Place Lentils, Bay Leaves and Garlic in a pot with water and bring to a simmer. Simmer for 20 minutes. Stir in Onion mix, bring back to a boil and simmer about another 20 minutes. Be very careful the lentils are not over-cooked or they will be mush.
  2. Drain Lentils of any excess liquid. Stir in Olive Oil, Salt and Pepper.
  3. Serve warm with Salt Pork on the side as a condiment.
NOTES:

  1. Green Lentils:

      The first time I made this was with regular size green lentils. It tasted fine but appearance wasn't that good and they were kind of mushy. The second time I used very tiny green lentils (Sadaf brand Fancy Green Lentils) which produced a dish with much better appearance and texture.

  2. Salt Pork:

      Once important in American cuisine, salt pork fell from favor due to the American Heart Association's vendetta against the natural fats we evolved with in favor of deadly trans fats. For details see our Salt Pork page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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