Smokey and Spiced Lentils with Potato, Pumpkin and Bacon

A very pleasing and rustic dish that delivers deep flavours and the smoke and spice is from our Spiced Texan BBQ & Pepperleaf Rub. This is one of those dishes that really develops if left overnight and eaten the next day as the herbs and spices have time to infuse fully into the dish. It also may seem a little soupy when first made but it thickens up overnight. Such a great dish if you're expecting family or friends and want to get ahead!  Make it vegan by simply removing the bacon.

 

serves 6

8 cups stock (your choice) or water

11/2 cups green lentils

1 large onion, cut in half

2 bay leaves (or Mountain Pepper leaves if you have a bush)

a few cloves

Tasmanian Pepper Salt to taste

Couse ground black pepper

6 medium sized potatoes (skin on), cut in halves and then sliced approx 2 cm wide

2 cups of chopped pumpkin

3 tablespoons good fruity olive oil (plus extra for drizling )

2 cloves crushed garlic, chopped fine

a few sprigs of fresh thyme and/or rosemary

2 -3 tablespoons Spiced Texas Style BBQ & Pepperleaf Rub depending on how hot you like it

1/2 jar Outback Tomato Chutney

1 can chopped tomatoes

2 tablespoons good wine vinegar

4 rashers middle bacon, diced (add more if you wish or remove entirely if you want this to be vegan )

 

Prepare the lentils by placing into a heavy based stock pot, with the stock (or water), the onion, bay leaves and the cloves. Let come to the boil then turn to a simmer and cook for approximately 20-25 minutes or until the lentils are tender. 

While the lentils are cooking, cook the potato slices and the pumpkin (steam, microwave or boil) until just tender- don't overcook - and set aside to cool a little - a few minutes - then toss the potato and pumpkin in the Spiced Texas Style BBQ & Pepperleaf Rub They will absorb the seasoning while you prepare the rest. This spiced rub will supply all the spicy, smokey flavour this dish needs. Add more if you like things extra hot.

On a high heat, heat the olive oil in a large frying pan and add the bacon and cook for about 3-4 minutes. Add the garlic, fresh herbs, the Outback Tomato Chutney, the chopped tomatoes and the vinegar and bring to the boil and let this simmer for a few minutes.

The lentils will be cooked by now and should have absorbed much but not quite all of the liquid. Don't worry if it looks a little soupy - this is how it should be.  Remove the cloves if you can and the bay leaves. Remove the onion and pull it apart and put back in to the lentil pot . Add to the lentils, the tomato bacon mix and stir through and finally add the potatoes and pumpkin and stir gently through.

Bring this to a boil, then reduce to a simmer and let cook with the lid on for 20 minutes. 

The lentils will be quite soft and the potato will have started to break up a little and the pumpkin will have largely melted into the dish. You don't need anything else - this is just delicious and satisfying as is.

 

 


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