Braised Black Forest Blend™ with Applewood-Smoked Bacon, Arugula & Autumn Herbs

Braised Black Forest Blend™ with Applewood-Smoked Bacon, Arugula & Autumn Herbs

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, small dice
  • 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. baby arugula, packed
  • 1½ c. chicken stock
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste

Directions:

  1. Cook the bacon in a sauté pan over medium heat until all of the fat has rendered.
  2. Add the garlic, fennel, carrots, shallots and thyme. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes.
  3. Add InHarvest Black Forest Blend and cook, stirring, until heated through, about 1 minute.
  4. Add the chicken stock and simmer until the lentils are tender, about 15 minutes.
  5. Add the arugula and stir until wilted.
  6. If the liquid is absorbed 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.