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Isabella's Lentils.

Contributed By: ISABELLA | See all of ISABELLA's recipes
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What a way to satisfy your palate!
1-package 16oz lentils
1/2 package (0.54 lb approximately) old fashion Canadian style bacon cut in dice-shaped pieces
1/2 package (1.31lb approximately) whole smoked pork shoulder but roast cut in dice-shaped pieces
1 smoked, spicy sausage or chorizo (optional) sliced
1/2 cup white rice (optional)
12 cups of meat stock
4 scallion, finely sliced
1 leek, thinly sliced
1/2 pepper, seeded
1 yellow onion sliced
2 tablespoons extra-virgin olive oil, and more to drizzle
1-teaspoon maple syrup
1-teaspoon honey
1 bay leaf
Dash ground cumin
Dash ground paprika
Dash ground oregano
3 tablespoons salt
Fresh ground black pepper
Dash rosemary
Bunch tide up parsley
2 tablespoons olive oil, plus extra for drizzling
1 tbs. Worcestershire sauce
Beef stock
2 ossobuco (beef hind shanks bone in)
1 small Vidalia onion sliced to bring out the flavor
1 small red onion sliced to bring out the flavor
3 garlic cloves, chopped
2 chives sliced to bring out the flavor
2 leeks sliced to bring out the flavor
2 green onions sliced to bring out the flavor
2 tbs. salt (kosher salt recommended)
1/4-teaspoon black pepper
1 tbs. Worcestershire sauce
1 carrot sliced to bring out the flavor
10 cups of water
In a large saucepan combine all of the ingredients except the rice and bring to a boil over moderately high heat, cook for about half hour. Remove and throw out the tide up parsley and bay leaf. Add the rice and cook for another half hour or until the rice is ready. Taste and adjust seasoning with salt and pepper. Serve in a bowl, drizzle with extra-virgin olive oil and garnish with parsley.

Beef stock directions

Place all the ingredients in a large saucepan, bring to a boil at medium heat and let simmer, covered, for about 45 minutes or until the meat is cooked. Strain and serve immediately.

Date Added: 10/28/2009
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