Best of lentil festival cook-off combines peppers, cheese, bacon
The winning recipe from the 2010 Legendary Lentil Cook-off is a tartlet that showcases lentils, vegetables, herbs, cheese and bacon in mini phyllo shells.
Linda Rohr, of Darien, Conn., took home the top prize of $1,000 for her Lovely Little Lentil Tartlets. The tasters in Reaney Park at this year’s Lentil Festival chose the winner of the contest after tasting the top six entries.
Here’s Rohr’s winning recipe from the Lentil Festival website:
Lovely Little Lentil Tartlets
From the National Lentil Festival, Legendary Lentil Cook-off. Winner of the 2010 competition, submitted by Linda Rohr, of Darien, Conn.
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 teaspoons sweet and spicy Tabasco-style sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup minced red bell pepper
1 cup cooked lentils
1/4 cup finely shredded carrot
24 mini phyllo shells, thawed (see note)
5.2 ounces fine herb and garlic Boursin cheese, at room temperature
3 tablespoons sour cream
1/4 cup finely crumbled crisp bacon
In a small skillet over medium heat, heat olive oil. Sauté onion until translucent. Reduce heat to low. Continue cooking onion 15 minutes more to caramelize. Stir in Tabasco, salt, pepper, red bell pepper, lentils and carrot. Keep on low heat to warm throughout.
Line phyllo shells on a serving platter. In a small bowl combine cheese and sour cream, stirring until smooth and creamy. Stir in bacon. Distribute filling evenly among the shells. Mount lentil filling on top. Serve immediately.
Note: If possible use Athens phyllo shells. These shells are fully baked and ready to use once thawed.
Yield: 8 servings