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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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heat olive oil in a large pot over medium heat. cook the bacon just until it starts to brown a bit, 5 to 8 minutes. add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes. stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. add lentils and water (water should be about an inch deeper than the level of the lentils). bring to a boil over high heat. reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes. put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.