As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
For the Lentils:
- 2 cups lentils (black beluga or green French), picked over and rinsed well
- 8 ounces bacon, cut into small lardons
- 4 cloves garlic, minced
- 1 onion, large, chopped
- 1/2 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 teaspoon black pepper, freshly ground
- 2 10-1/2 ounce cans RoTel Chipotle tomatoes
- 6 cups chicken broth
- 1 pound collard greens, rinsed well, deveined, chopped roughly
Pulling It All Together:
- a pinch or two of saffron threads (30-40 threads)
- 1 Tablespoon boiling water
- 1 cup Greek yogurt
LET’S GET COOKING
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1.
In a thick soup pot over medium-high heat, brown the bacon. When it’s cooked through and just before it starts to crisp, add the garlic and onions and cook until the onions are soft and translucent.
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2.
Add the broth and bring to a boil over high heat, add the lentils, Chain Reaction®, and black pepper, reduce heat to simmer, cover, and cook for about 45 minutes, or until tender.
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3.
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt and mix well.
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4.
Stir in the tomatoes and the chopped greens and cover. Let simmer for 15 minutes. Taste and adjust the seasoning if need be. Ladle into bowls and serve with a dollop of the saffron yogurt.
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