April 8th, 2012
*Find this and other great recipes in… Keep it Seasonal By Annie Wayte In Keep It Seasonal, Annie introduces you to a world of local butchers, bakers, greengrocers, and farmers who are producing fresh, flavorful food. And that kind of quality is always in season. *This recipe has been adapted from its original.
Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add bacon and saute until it is brown and crisp, 6 to 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
Add onion and celery to the pan and saute gently for 10 minutes. If the pan gets too hot, add a splash of the stock and stir well.
Add leek, garlic, sweet potatoes, lentils, curry powder, sage and thyme. Sauté for another 5 minutes. Return bacon to pan and add stock.
Season with salt and pepper to taste, and bring to a boil. Reduce the heat and simmer until the vegetables and lentils are tender, approximately 30 minutes.
Add parsley and cilantro, stir well, and serve.