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Chilean   -   Lentejas De La Dona Chita Ponce (Lentils With Bacon)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

  • 2 Cups Lentils
  • 2 Cubes Chicken Bouillon -- Crumbled
  • 2 Tablespoons Butter
  • 3 Ounces Smoked Bacon -- Chopped
  • 1 Large Onion -- Chopped
  • 1 Teaspoon Oregano
  • Salt And Pepper -- To Taste
  • 1 Cup Chicken Broth -- Or Milk
  • 2 Tablespoons Cilantro -- Chopped
  • 1/4 Cup Romano Cheese -- Grated
  • 1 Medium Hard-Boiled Egg -- Sliced
Directions Place lentils in pan, add enough water to by 1 inch. Bring to a boil and add bouillon, Simmer for 10 minutes. Saute onion and bacon in butter in a separate pan for 5 minutes. Season with oregano, salt and pepper. Stir in onion mixture to the lentils. Simmer for 20 minutes. Add broth and simmer for 5 minutes. Sprinkle with cilantro, cheese and egg.
Serves 4
Time to Make 0:00

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