Our tested Steamed Lentil Chowder: skillet, generous, and balanced with brown sugar and bourbon. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and bourbon elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the hot sauce and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
A skillet take on Salmon Side, built on brown sugar and bourbon and finished the way we like...
American Comfort
Members
Our tested Roasted Aubergine Grain Bowl: smoky, generous, and balanced with black pepper....
American Comfort
Members
Weeknight-friendly Chickpea Mash with the brown sugar and bourbon we come back to again and...
American Comfort This American Comfort Soup leans on black pepper to do the heavy lifting. We bake the Cod for...