November

November

Recipe courtesy of Chef Brian Alberg, Vice President of Food & Beverage Operations, Main Street Hospitality Group

InHarvest Products Used

Ingredients:

Recipe courtesy of Chef Brian Alberg, Vice President of Food & Beverage Operations, Main Street Hospitality Group

Yield: 2 servings as a side dish

  • 2 oz. smoked bacon, diced
  • 2 garlic cloves, thinly sliced
  • 2 T. fennel, finely diced
  • 2 T. carrots, finely diced
  • 2 T. shallots, finely diced
  • 1 T. thyme leaves, chopped
  • ½ c. InHarvest Black Forest Blend™
  • 1 c. arugula, baby, packed
  • 1½ c. chicken stock
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste

Directions:

  1. In a sauté pan or shallow saucepan, cook the bacon until all of the fat has rendered.
  2. Add the garlic, fennel, carrots, shallots and thyme. Cook for about 2 minutes, until the vegetables are slightly softened.
  3. Add the InHarvest Black Forest Blend and cook, stirring for about 1 minute, or until heated through.
  4. Add the chicken stock and simmer for 15 minutes, or until the lentils are tender. 
  5. Add in the arugula and stir until wilted.
  6. If the liquid evaporates before the lentils are fully cooked, add water in small increments.
  7. Check the seasoning, adding salt and pepper to taste. Serve warm.

Chef tip: Perfect base for a poached or sunny-side up egg.