Lentils And Bacon Recipes

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LENTILS WITH BACON



Lentils with Bacon image

Lentils with Bacon, a French bistro inspired way to add lentils to your diet with the indulgent flavor of bacon. Serve as a mostly-meatless main, or with salmon.

Provided by Katie Webster

Categories     Side dish

Time 40m

Number Of Ingredients 13

4 cups water
1 1/2 cups dry green french lentils, sorted* see note, about 12 ounces
3 slices bacon
2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
1 large red onion, finely diced
1 1/2 cup finely diced celery hearts and leaves (the tender light green stalks in the center of the bunch)
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon dry thyme
1 tablespoon plus 1 teaspoon cider vinegar
1 teaspoon smoked paprika
Freshly ground pepper to taste
Chopped flat leaf parsley for serving

Steps:

  • Bring water and lentils to a boil in a medium saucepan. Reduce heat to maintain a lively simmer (medium-low) and cook, stirring occasionally until just tender, 15 to 22 minutes. Drain, reserving about 1/2 cup cooking liquid (see tip*)
  • Meanwhile, cook bacon in a large skillet over medium-low heat, turning occasionally, until crisp but not burnt, 7 to 10 minutes. Transfer the bacon to a towel-lined plate. Pour off the bacon fat and gently wipe out the pan with a clean paper towel. When bacon is cool enough to handle, chop.
  • Return the skillet to medium-high heat, add 1 tablespoon plus 1 1/2 teaspoons olive oil. Add onion, celery hearts and leaves, garlic, salt and thyme and cook,stirring often until the onion is softened and the celery is crisp-tender, about 5 minutes.
  • Add the cooked lentils, vinegar, smoked paprika, pepper and 1/4 to 1/2 cup of the reserved cooking liquid and cook, stirring until the mixture is hot and thoroughly combined. Remove from the heat and stir in the chopped bacon, the remaining 1 tablespoon olive oil and parsley. Serve warm.

Nutrition Facts : ServingSize 1 cup, Calories 173 calories, Sugar 2.1 g, Fat 6.7 g, SaturatedFat 1.1 g, Carbohydrate 19.6 g, Fiber 7.8 g, Protein 9.3 g

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.

LENTIL & BACON SOUP



Lentil & bacon soup image

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Provided by Caroline Hire - Food writer

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, diced
2 x 70g packs pancetta cubes
1 carrot (about 120g), finely diced
1 tsp ground cumin
½ tsp turmeric
2 garlic cloves, finely chopped
1 chilli, sliced
2 low-salt stock cubes
250g red lentils, rinsed

Steps:

  • Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
  • Add the cumin, turmeric, garlic and chilli and cook for a further 1 - 2 minutes until the aromas are released.
  • Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren't sticking.
  • Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don't need to add any oil as plenty will run from the pancetta.
  • Serve the soup with a sprinkle of crispy lardons on top.

Nutrition Facts : Calories 493 calories, Fat 19.1 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 50.6 grams carbohydrates, Sugar 7.3 grams sugar, Fiber 7.7 grams fiber, Protein 29.5 grams protein, Sodium 1.6 milligram of sodium

LENTIL BOLOGNESE



Lentil Bolognese image

Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and flavor contrast. The small amount of bacon in the sauce is optional, but highly recommended.

Provided by Anna Stockwell

Categories     Olive Oil     Bacon     Onion     Garlic     Wine     Tomato     Pasta     Butter     Parmesan

Yield 4-6 servings

Number Of Ingredients 12

2 Tbsp. extra-virgin olive oil
2 oz. bacon or pancetta (Italian bacon), finely chopped (optional)
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. harissa paste or tomato paste
½ cup red wine or dry white wine
1 (28-oz.) can whole peeled or diced tomatoes
2¼ cups Big-Batch Marinated Lentils, divided
Kosher salt, freshly ground pepper
1 lb. dried pasta (any kind)
2 Tbsp. unsalted butter, cut into small pieces
Finely grated Parmesan, (for serving; optional)

Steps:

  • Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5-8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes.
  • If using whole tomatoes, use kitchen shears or a pairing knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat.
  • Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25-30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve.
  • Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions.
  • Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute.
  • Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using).
  • Do ahead: Sauce can be made 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill, or freeze up to 3 months. Reheat, adding a little water to thin if needed, before serving.

STEWED LENTILS WITH BACON AND HERBS



Stewed Lentils with Bacon and Herbs image

Provided by Anne Burrell

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 cups green or black lentils
1/2 fennel bulb, fronds reserved, for garnish
1/2 red onion, peeled, root end left on
1/2 carrot, peeled
1 stalk celery
2 bay leaves
1 small bundle thyme
2 cloves garlic, smashed
Salt
Extra-virgin olive oil
5 slices bacon, cut into lardons
1/2 cup red onion, finely diced
1/2 cup celery, finely diced
1/2 cup fennel, finely diced
1/2 cup carrot, finely diced
1 clove garlic, smashed and finely chopped
3 tablespoons whole-grain mustard
1/2 cup red wine vinegar
Kosher salt

Steps:

  • To cook the lentils: In a large saucepan combine all the ingredients. Add water to the pot until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, then reduce heat to a simmer. Cook for about 20 to 30 minutes or until the lentils are soft.
  • Remove the pot from the heat and season the water with salt. Taste the water to make sure it is seasoned. Let the lentils sit in the salty water for about 10 to 15 minutes. This will allow the lentils to absorb the seasoned water. Ladle off 1 cup of the lentil cooking water and reserve.
  • Remove all the vegetables and aromatics from the lentils and discard. Strain the lentils from the water.
  • To assemble the lentils: Place 2 tablespoons of olive oil in a large saute pan over medium heat. Add the bacon lardoons. When the bacon has rendered off a lot of fat and has become brown and crispy, add the onions. Season the onions with salt and sweat them until they become very soft and aromatic.
  • Add the celery, fennel and carrot. Season with salt and saute over medium heat until the vegetables start to become soft and aromatic, about 2 to 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the cooked lentils, 1/4 of the reserved lentil cooking water, the mustard and vinegar. Cook until most of the liquid has reduced. Taste for seasoning, add salt or more vinegar, if needed. Serve hot or at room temperature.
  • MMMMM!!!! Lentils and bacon...OH MY!!

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

SLOW COOKER LENTIL SOUP WITH BACON



Slow Cooker Lentil Soup with Bacon image

This recipe is so cheap and so basic it will please anyone's empty belly, great for the cold, wet winters (even dry ones), and smells so delectable while cooking. Feel free to adjust the seasoning to your own liking. Serve with corn bread.

Provided by Jen Vanleeuwen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 5h15m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package dry lentils
6 cups water, or as needed
1 bay leaf
1 onion, chopped
½ (16 ounce) package bacon, chopped, or more to taste
garlic powder

Steps:

  • Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
  • Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
  • Cook on High until lentils are tender, about 5 hours.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 36.5 g, Cholesterol 10.2 mg, Fat 4.5 g, Fiber 17.6 g, Protein 18.2 g, SaturatedFat 1.4 g, Sodium 223.5 mg, Sugar 2.4 g

GREEN LENTIL AND BACON SALAD



Green Lentil and Bacon Salad image

Categories     Salad     Bacon     Lentil     Fall     Parsley     Bon Appétit

Yield Makes 12 (side-dish) servings

Number Of Ingredients 12

6 slices thick-cut bacon, coarsely chopped
1 small onion, diced
6 cups water
1 3/4-pound smoked ham hock
1 pound French green lentils, rinsed, drained
1/2 cup chopped fresh parsley
4 teaspoons chopped fresh thyme
1/2 cup walnut oil or olive oil
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
1/2 cup chopped red onion
1/2 cup chopped celery

Steps:

  • Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.
  • Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.

LENTIL SOUP WITH BACON



Lentil Soup With Bacon image

Make and share this Lentil Soup With Bacon recipe from Food.com.

Provided by Boomette

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bacon, chopped
1 onion, chopped
2 carrots, sliced
1 1/2 cups dry green lentils, rinsed
6 cups chicken broth
1 bay leaf
1 teaspoon cumin
1/4 cup fresh parsley, chopped

Steps:

  • In a saucepan, brown the bacon. Remove the bacon and set aside.
  • Add onion and carrots, cook 5 minutes.
  • Add lentils, chicken broth and bay leaf.
  • Let simmer 25 to 30 minutes.
  • Add the bacon, cumin and parsley.

LENTIL, BACON AND BEAN SOUP



Lentil, Bacon and Bean Soup image

This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook up extra-I think it's even better the next day! -Janie Zirbser, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 bacon strips, chopped
6 medium carrots, chopped
2 small onions, diced
2 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon pepper
5 cups chicken stock
1 cup dry white wine or additional chicken stock
2 cans (15 to 16 ounces each) butter beans, rinsed and drained
2 cans (15 ounces each ) lentils, rinsed and drained
Fresh thyme sprigs, optional

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer., Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.

Nutrition Facts : Calories 271 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 13g fiber), Protein 18g protein. Diabetic Exchanges

LENTILS WITH BACON & RICE



Lentils with Bacon & Rice image

Enjoy lentils with bacon like never before. These tasty Lentils with Bacon & Rice feature onions, carrots, celery, garlic and rosemary for maximum flavor.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 cups

Number Of Ingredients 10

1-1/2 cups long-grain brown rice, uncooked
4 slices OSCAR MAYER Bacon, cut into 1/4-inch-thick slices
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 cup dry lentils, uncooked
1 tsp. minced garlic
1 tsp. chopped fresh rosemary
2 tsp. LEA & PERRINS Worcestershire Sauce

Steps:

  • Cook rice as directed on package, omitting salt.
  • Meanwhile, cook and stir bacon in medium saucepan on medium heat 4 to 6 min. or just until bacon starts to turn crisp. Add vegetables; mix well. Cook 6 to 8 min. or until vegetables are crisp-tender, stirring occasionally.
  • Add broth, lentils and garlic; stir. Bring to boil; cover. Simmer on medium-low heat 30 to 40 min. or until lentils are tender, stirring occasionally. Remove from heat. Stir in rosemary and Worcestershire sauce.
  • Serve over rice.

Nutrition Facts : Calories 230, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.8889 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g

LENTIL, CABBAGE AND BACON SALAD



Lentil, Cabbage And Bacon Salad image

Provided by Jacques Pepin

Categories     salads and dressings, appetizer, side dish

Time 35m

Yield Six servings

Number Of Ingredients 12

1 cup lentils (preferably the green Le Puy lentils, available in many specialty food stores)
2 1/2 cups water
6 slices bacon, cut into 3/4-inch pieces
1 onion, peeled and coarsely chopped (1 cup)
6 ounces French bread, cut into 1-inch croutons (about 3 cups)
4 cloves garlic, peeled, crushed and finely chopped (about 4 teaspoons)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon Dijon mustard
3 tablespoons red-wine vinegar
1/3 cup peanut oil
1 savoy cabbage head (1 pound), shredded into 1/4-inch slices (about 7 cups)

Steps:

  • Place the lentils in a colander and rinse them under cold water, removing and discarding any damaged specimens or foreign material. Place the lentils in a pot with 2 1/2 cups of lukewarm water. Bring to a boil over high heat, reduce the heat, cover and boil very gently until tender, about 20 minutes for domestic lentils or 35 to 40 minutes for imported lentils.
  • Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces. Bring to a boil over high heat and immediately drain in a colander. Rinse under cool water and return the bacon to the skillet. Saute for 2 to 3 minutes, or until the bacon is brown and has rendered its fat. Add the onions and croutons to the bacon and saute for 5 minutes longer, stirring occasionally, until the croutons are brown on all sides.
  • Place the dressing ingredients in a salad bowl and add the cabbage. Toss to mix. Drain any remaining liquid from the lentils and add them, while still hot, to the cabbage. Mix well.
  • When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

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From troisfoisparjour.com


RECIPE: WARM FRENCH LENTIL SALAD WITH BACON & HERBS - KITCHN
2019-05-03 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.
From thekitchn.com


ROASTED SALMON WITH LENTILS AND BACON RECIPE - FOOD & WINE
Step 3. Heat the oven to 450°. Sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large ovenproof nonstick frying pan, over moderately high heat, heat the ...
From foodandwine.com


» RICE, LENTILS, AND BACON RECIPE EARLY RETIREMENT EXTREME: — A ...
2022-03-02 Here I just get a normal pack of bacon and cut of an inch which makes for 8 pieces or so. This becomes the grease (and the eventual heart attack). As the bacon fries, I chop and onion. This goes on top once the bacon is done. Once the onion is transparent and slightly brown, I dumb the lentils on top. I’d estimate a couple of cups, maybe more ...
From earlyretirementextreme.com


LENTIL AND BACON SOUP RECIPE - BBC FOOD
Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs. Season with salt and pepper. Return to the boil ...
From bbc.co.uk


LENTIL SOUP WITH POTATOES, BACON AND MIXED VEGETABLES - HAPPY …
2019-05-28 In a large pot, sauté the chopped onion until soft and translucent. Add the crushed garlic and continue to sauté for one minute. Add chicken stock, thyme, pepper and bacon to the pot. Bring to a boil and reduce to simmer for 10 minutes. Add the lentils, potatoes and frozen mixed vegetables, and simmer for 10 minutes.
From happyhooligans.ca


LENTILS WITH BACON RECIPE - QUERICAVIDA.COM
Heat the oil over medium heat in a medium-sized pot. Add the bacon and cook for 5-7 minutes or until browned and crispy. Remove bacon from the oil and set it on a paper towel.
From quericavida.com


LENTIL AND BACON SALAD | EASY SALAD RECIPES | JOHN GREGORY-SMITH
Add the bacon and cook, stirring occasionally for 4-5 minutes until crispy. Meanwhile chuck the peas into a pan of boiling water for 1-2 minutes. Drain and refresh and drain again thoroughly. To make the dressing, mix the pesto, vinegar, remaining oil and a pinch of salt together. Put the peas and lentils into a mixing bowl and add the dressing.
From johngregorysmith.com


LENTILS WITH BACON - THE AMATEUR GOURMET
2009-09-08 Slowly raise the heat and cook the bacon for several minutes until crispy. Then add all your veg and toss around: Sprinkle with a drop of salt (depending on how salty your bacon is), toss around, and then chop up a clove or two of garlic (depending on how much garlic you like). Add the garlic, toss again, and then drain your lentils (reserving ...
From amateurgourmet.com


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