Herbed Lentils With Bacon Recipes

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WARM LENTIL SALAD WITH BACON



Warm Lentil Salad with Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 slices chopped bacon in a saucepan; remove with a slotted spoon. Add 2 chopped celery stalks, 2 minced garlic cloves and 1 chopped red onion; saute 4 minutes. Add 4 cups water and 1 cup dried green lentils (rinsed and picked over); simmer until tender, 30 minutes. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar and 1 tablespoon grainy mustard; season with salt and pepper. Top with the bacon, chopped parsley and chopped roasted red peppers.

HEARTY LENTIL SOUP WITH BACON AND HERBS



Hearty Lentil Soup with Bacon and Herbs image

Categories     Soup/Stew     Pork     Vegetable     Low Fat     Wheat/Gluten-Free     Lentil     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken broth
2 cups dried lentils (about 12 1/2 ounces)
2 large fresh thyme sprigs or 1/2 teaspoon dried
1 bay leaf
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions

Steps:

  • Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
  • Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
  • Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.

LENTILS AND BACON



Lentils and Bacon image

Berliner linsentop is the German word for this. I found the recipe in an 1984 recipe book of World Best Vegetable recipes. Posted for ZWT6

Provided by bigbadbrenda

Categories     Lentil

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/4 cups lentils, washed and cleaned
6 cups water
1 lb thick slab bacon, cut in 1 inch pieces
3 potatoes, peeled and cut into 1/2 in cubes
1/2 cup vinegar
1/4 cup sugar
salt
2 tablespoons butter
2 onions, chopped
2 tablespoons parsley

Steps:

  • Combine lentils,water and bacon in a large heavy saucepan .
  • Bring to a boil, then reduce heat.
  • Cover and simmer for 45 minutes.
  • Add potatoes and continue to cook until lentils are tender about 15 minutes.
  • Stir in vinegar and sugar.
  • Taste and add salt if needed.
  • Place in serving dish and keep warm.
  • Melt butter in skillet ;saute onions and parsley over medium heat until onions are transparent.
  • Spoon over lentils.
  • Serve hot.

Nutrition Facts : Calories 449.4, Fat 28.7, SaturatedFat 10.4, Cholesterol 46.2, Sodium 510.9, Carbohydrate 34.4, Fiber 6.7, Sugar 9.1, Protein 13.6

LENTIL SOUP WITH BACON



Lentil Soup With Bacon image

A way to use up some plain yogurt and have a homey soup. This soup can be prepared 3 days ahead, refrigerated and re-heated. Recipe source: Bon Appetit (April 1985)

Provided by ellie_

Categories     Pork

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

8 ounces smoked bacon, chopped
2 onions, chopped
2 carrots, diced
1/2 head cabbage, diced
1 celery rib, diced
1 garlic clove, minced
2 bay leaves
1 1/2 teaspoons dried marjoram
1/2 teaspoon dried savory
1/2 teaspoon caraway seed, ground
1 (6 ounce) can tomato paste
2 tablespoons paprika
1/2 teaspoon chili powder
8 -10 cups beef broth or 8 -10 cups stock
1 cup lentils
salt
pepper
1 1/2 cups plain yogurt

Steps:

  • In a large soup pot or saucepan cook bacon over medium heat until crisp. Pour off all but 2 tablespoons fat.
  • Stir in vegetables and herbs (next 9 ingredients or onions - caraway) and reduce heat to medium low, cover and cook until vegetables are tender (20 minutes).
  • Stir in tomato paste, paprika and chili powder and stir 3 minutes before adding the 8 cups of broth or stock.Simmer for 1 hour.
  • Stir in lentils, covering pot partially and simmer for 2 3/4 hours, stirring frequently and adding more broth to pot if needed.
  • Season with salt and pepper. Add more chili powder if desired and cook for another 15 minutes.(see note in description).
  • Ladle into bowls and top with yogurt or sour cream.

Nutrition Facts : Calories 567.1, Fat 28.9, SaturatedFat 10.5, Cholesterol 74.3, Sodium 3537.1, Carbohydrate 41, Fiber 12.1, Sugar 18.4, Protein 39.1

WARM FRENCH LENTIL SALAD WITH BACON & HERBS RECIPE - (4.4/5)



Warm French Lentil Salad with Bacon & Herbs Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 15

For the dressing:
1 cup green or French lentils
2 cups low-sodium or homemade chicken broth
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper
4 ounces bacon (about 4 thick-cut slices), cut into small pieces
2 large shallots, cut in half and thinly sliced
4 cloves garlic, minced
2 large sprigs rosemary, leaves stripped and minced
3 large leaves sage, minced
2 tablespoons capers, roughly chopped
1/2 cup Italian parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoons Dijon mustard
1/2 tablespoon balsamic vinegar

Steps:

  • Wash and rinse the lentils. Put in a small saucepan and cover with the chicken broth. Bring to a boil then lower to a simmer and cook until just tender, 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt. Meanwhile, while the lentils are cooking, cook the bacon in a heavy pan over medium heat until crispy. Drain most of the fat out of the pan, then add the shallots, garlic, rosemary, and sage, and cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from the heat. Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the chopped capers and parsley. Taste and season with additional salt, if needed, and a generous quantity of black pepper. Serve warm. This keeps for 5 days in the refrigerator and is also good eaten cold.

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