Episode 304: Lentils

Welcome to The Laird of the Lentils: Super Tender Potential Edition. Today we reminisce about insufferable grandfathers and lovely advisors while discussing teenage pulse obsessions. We also give you a dumpster full of recipes.

Serves 4 to 6

3 cups cooked lentils (preferably French green)
1/2 pound bacon, diced
1 medium onion, diced
2 large carrots, diced
2 ribs celery, diced
1 teaspoon cumin
8 cups low-sodium chicken broth
1/2 pound fully cooked bratwurst (thin links if you can find them), cut into bite-sized chunks
1 pound fingerling potatoes, cut into bite-sized lengths
salt and pepper

1. In a large Dutch oven, cook the bacon over medium heat until it starts to crisp. Add the onions, carrots, and celery and cook until softened. Stir in cumin and cook until fragrant, about 1 minute.

2. Stir in the lentils, breaking up the mass of lentils with the spoon. Stir in the chicken broth, then add the sausage and potatoes and simmer until the potatoes are cooked to your liking, 20 to 30 minutes. Season with salt and pepper to taste. Serve immediately or refrigerate up to 4 days.

Links:

• Zuni Cafe Lentil Soup
• Velvety Lentil Chestnut Soup Recipe
• Molly's Lentil Soup from Picnic
• Molly's Mujadara
• Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
• Patricia Wells' Green Lentil Salad Recipe

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