4 tablespoons olive oil
2 pounds lean beef roast
1 large onion, seeded and finely chopped
1 teaspoon olive oil
1 cup lentils
1 onion, chopped
1/5 cup dried carrot
1 cup chicken broth
3 tablespoons white wine
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried Italian marinade
1 teaspoon dried marjoram
In a pressure cooker, heat the olive oil. Let simmer for about 5 minutes. Turn meat cubes, browning on all sides. Mix in oil, lentils, onion, olive oil, lentils, onion, carrot, chicken broth, white wine and salt. Stir well.
Back in a microwave safe dish, microwave the lentils for 8 minutes, mixture being microwaved slowly. Stir over medium heat until the lentils are heated through. Let cool on baking sheet until cool enough to handle. Drain lentils, reserving 1/2 cup liquid in pan, dump into a large bowl and stir in wine.
Stir the marinade back into the pan in a microwave safe bowl. Stirring constantly, bring to a boil. Boil 1 minute and pour into soup in microwave, stirring until it is thickened.
Top each serving with a carrot and onions, crackling over the bitter meat sauce and veggies, and stirring as soon as seasoning mixture takes a thin layer. Sprinkle bread on top, spoon half of creamed corn and top with half of shredded mozzarella, top and bottom with remaining mozzarella cheese and crumbled bacon.
Made this the first time as written. It was fast & easy & I had all ingredients on hand. My husband loved it! He declared it delicious :) I also didn't have any coffee, so I substituted brewed coffee. It took me a lot longer to get around the first hurdle - I think the length of simmering water in the pot holding the lentils (I put about a cup of water & a tablespoon of ground chives) got in the way. When you try a curry, it tends to be strange tasting, so I won't make it again, thanks for the post.
This was great! Great flavor, great colours, great texture. Definitely a must try.
Easy and filling. I made real crockpot and it came out great!
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