Herbed Lentils
4 lb green lentils
4 lb. red lentils
4 medium onions, diced
20 cloves garlic, minced
2 quarts vegetable broth
1 cup each fresh herbs, chopped - parsley, celery leaves, mixed caraway seeds and marjoram
10 slices bacon, parboiled and coarsely diced
salt to taste
- Put lentils in water to cover, bring to a boil, remove from fire, and soak for 1 hour.
- Drain lentils, saving water.
- Put lentils in vegetable broth and bring to a simmer.
- Add onion and garlic and simmer until nice and thick (four hours?), adding soaking water as necessary.
- Simmer bacon in a little soaking water until it is well cooked. Drain, saving water, and cut up fine.
- Add fresh chopped green herbs to the lentils and simmer 5 minutes, stirring.
- Then set aside one serving dish for the vegetarian and kosher diners.
- Add cooked bacon to larger pot only and simmer another 5 minutes, stirring.
Source for Recipe Presented
From Marx Rumpolt, Ein New Kochbuch - Redaction by Anahita bint abd al-Karim al-FassiProvince of the Mists Boar Hunt 2001
From Marx Rumpolt, Ein New Kochbuch, c. 1581
125. Take lentils/ wash them fine clean/ and soak them. Take also a good beef-broth/ let simmer/ cut onion and a little garlic into it/ so that it comes nice and thick/ and when it is cooked/ so put green well-tasting herbs/ that have been chopped fine/ thereto/ and cooked bacon/ let it simmer therewith/ so it becomes good and tasty. You can also cook lentils without onion/ how one likes to eat it/ so it may be prepared.
