
Ingredients:
1 bag of brown lentils
1 medium onion finely diced
1/2C minced carrots
1/2C finely diced celery
2T extra virgin olive oil
3 oz. shredded duck meat
Water to cover by 2"
2 porcini bouillon
1 chicken bouillon
1t dried thyme
pepper to taste
Directions:






Saute the onions, celery and carrots until softened, add 2 large garlic cloves that have been thinly sliced and continue sauteing. Add the duck meat , lentils and then fill the pot so 2" of water stand above the other ingredients, bring to a boil, add the bouillon cubes, thyme, and pepper to taste, then simmer in the covered pot until the lentils are tender.


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