Recipe 14

cooked lentils with pears and spanish rice

In 2 Tbs bacon grease, sauté

  • 4 Tbs fresh chopped leek with
  • 2 Tbs grated carrot and
  • 3/4 cup sliced pears.

Stir in 12-18 oz. cooked lentils. Continue to sauté until the cooked lentils begin to color.When the pears and chopped leek are tender, reduce heat to low. Stir in

  • 2 cups court bouillon, adding
  • 1-3 Tbs breadcrumbs to thicken, if desired.

Season the sauce with

  • 1 Tbs kitchen bouquet
  • 1 tsp cardamom
  • 1 tsp oregano, and
  • one 3-oz jar pimientos.

Cover and simmer about 30 mins.Serve hot over spanish rice. Garnish each serving with red hots.

Recommended beverage: ginger beer.