1 cup of lentils
5 cups of water
2 tablespoons of olive oil
1 medium onion, diced
1 clove of garlic, minced
1 tomato, peeled and seeded, cut into cubes
250g of beef mignon, cut into cubes
2 medium potatoes, cut into cubes
1 large carrot, cut into slices
Salt to taste
2 tablespoons of Calabrian pepper flakes
1/2 teaspoon of chopped parsley
1/2 teaspoon of chopped basil
1/2 teaspoon of thyme leaves
2 tablespoons of lemon juice
4 strips of bacon
1 cup of lentils
5 cups of water
2 tablespoons of olive oil
1 medium onion, diced
1 clove of garlic, minced
1 tomato, peeled and seeded, cut into cubes
250g of beef mignon, cut into cubes
2 medium potatoes, cut into cubes
1 large carrot, cut into slices
Salt to taste
2 tablespoons of Calabrian pepper flakes
1/2 teaspoon of chopped parsley
1/2 teaspoon of chopped basil
1/2 teaspoon of thyme leaves
2 tablespoons of lemon juice
4 strips of bacon
In a large pot, combine the lentils, water, and bring to a boil
Cover the pot and simmer over low heat for 40 minutes or until the lentils are tender
Reserve the cooked lentils
In another pan, heat the olive oil, sauté the onion and garlic
Add the tomato, beef, and cook for a few minutes, stirring constantly to prevent sticking
Add 1/2 cup of the cooking liquid from the lentils and simmer for 15 minutes or until the beef is tender
Add the potatoes and, if necessary, more cooking liquid, simmer for five minutes and add the carrot
Add the cooked lentils with the remaining cooking liquid, salt, pepper flakes, and simmer for an additional 20 minutes
Turn off the heat, add the parsley, basil, thyme leaves, lemon juice, and stir in the bacon strips
Serve immediately with the lentils.
