60 g of crispy bacon, diced
2 cloves of garlic, minced
500 g of dried green or brown lentils (soak overnight)
3 liters of beef broth
to taste: salt and black pepper
12 leaves of frisée, torn into pieces
60 g of crispy bacon, diced
2 cloves of garlic, minced
500 g of dried green or brown lentils (soak overnight)
3 liters of beef broth
to taste: salt and black pepper
12 leaves of frisée, torn into pieces
In a pot, cook the bacon over medium heat until it starts to render fat
Add the garlic and cook until golden brown, stirring frequently
Add the drained lentils and beef broth
Bring to a simmer, cover the pot, and cook until the lentils are tender
Season with salt and black pepper to taste
Stir in the frisée leaves and serve
Serves 6.
