Sunday, 11 September 2011

Lj's Lentils with Bacon in a Rich Tomato Sauce - served with Homemade Moroccan Bread

A really simple dish, but totally delicious with lots of flavour! I created the Lentil Dish and the Moroccan Bread Recipe is from Jul 06 Superfood Ideas Not the greatest photo but this really is Yummo!

For the Lentil Dish..

200g Bacon (around 4 -5 slices)
1 Medium Onion Diced
2 cloves Garlic crushed
2 tbs Tomato Paste
1 Tbs Brown Sugar
1/4 Cup dry White Wine
1 Tin diced Italian Tomatoes
400g Tin brown Lentil (I usually soak and cook fry lentil, I just didn't have time today)

Fry off the onion, garlic and bacon until the bacon is crispy. Add the tin tomatoes, tomato paste, brown sugar and wine. Season with cracked pepper and sea salt. Turn the heat down and simmer for 25 mins or until the sauce is thick and rich in colour. Add the lentils and simmer for a further 5 - 10 mintues so they absorb the flavours.

For the Moroccan Bread..

1 1/4 Cups Warm Water
7g Dry yeast
2 Teas Honey
1/2 Teas sea salt
2 Cups Plain Flour
1 1/2 Cups Wholemeal plain flour
1/4 Cup Olive Oil
Toasted Sesame Seeds

Combine 1/2 cup warm water, yeast, salt and honey. Cover and stand for 5 mins until bubbles appear on the surface. Combine the flours in a lge bowl. Add the yeast mixture , 2 tbs of the olive oil and the remaining 3/4 cup warm water. Stir to form a soft dough. Turn the dough onto a floured surface and knead for 10 mins or until smooth. (If you have a bread maker you can put it on the dough setting and mix in there, takes half the time!) Place baking paper on 2 separate trays. Divide the dough into 2. Roll each piece of dough into a 22cm round. Place one on each tray and cover with plastic wrap to rise. Let rise for around an hour or until doubled in size. Preheat the oven to 200. Brush the tops with the remaining olive oil and sprinkle over the sesame seeds. Bake for 15 minutes. Serve warm with your Lentil dish.

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