The Perfect Pot Of Lentils

1. 1

   If using eggs, fill a medium pot with 1/2 inch of water and bring to a boil. Gently add the eggs, cover and steam at a gentle simmer for 6 1/2 minutes. Have ice water ready. When done, place eggs in ice water, empty pot and return to medium heat. Peel the eggs and keep them in a bowl of warm water.

2. 2

   Brown bacon and remove to a bowl with all but 1 tablespoon of the bacon fat. If you wish, you can brown the broccoli florets in fat briefly, then set aside (I really love toasted broccoli). If not, you can add the broccoli in at the end. Pour a touch more fat from the bacon into the pot to cook the carrots and shallot until they begin to soften. Add the garlic and cook for another minute.

3. 3

   Add wine and orange juice and cook until almost completely evaporated. Add the lentils, bacon, broth, and bay leaf, bring to a boil, then simmer gently. At high altitude, it often takes about 45 minutes for the lentils to cook, but it might be only 20 to 30 minutes for you. Check after about 15 minutes to see where you are. Add the broccoli stems and florets (or greens) when the broth is almost completely absorbed and let them steam for about 5 minutes. If the lentils are still crunchy, but the liquid is gone, add a bit of water and simmer until tender.

4. 4

   Season to taste with salt and pepper. Dish up a hearty scoop of lentils and top with an egg. Serve with some fabulous buttered toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.