I like lentils with a thick consistency. After you put them in a bowl they should hold a mounded shape for a minute or two. If there's a higher wet-to-dry ratio it's lentil soup. Of course, soup's awfully nice too...
Yield 4 Servings
- Preheat a small stockpot over medium high heat. After a couple of minutes add the bacon. Stir occasionally for 2 or 3 minutes.
- Add the shishito peppers and stir to combine. Stir occasionally for 2 to 3 minutes longer.
- Pour 1/4 cup water into the pot and stir to deglaze the pot. Add the rest of water and the lentils and stir to combine. The lentils should be soupy. Add a little more water as necessary.
- Increase the the heat to high and cover. Stir 2 or 3 times over the next 6 minutes. Lower heat to medium high and continue to cook covered until the you have a lot of steam and some bubbles around the side of the pot. Remove the cover and cook to your desired consistency.
- Season to taste with salt and pepper at the end. (The steamed lentils and the bacon are salted, and the shishitos add some heat ... I didn't need any extra salt for the batch in the white bowl.)
- This recipe is featured in Lentil Comfort for Dinner (with 3 Ingredients in 20 Minutes)
- I did my chopping while the pot heated to save time.
- I got these lentils at Trader Joe’s
Andy Broder - KitchenThink