Lentils With Bacon And Tomatoes Recipes

LENTILS WITH BACON

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.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

LENTILS WITH BACON AND TOMATOES

Steps:

• 1. Chop bacon and fry until crispy. Remove and set aside.
• 2. Heat oil in a Dutch oven (or else use the bacon fat), and sauté onions with the lentils for 3 to 5 minutes, or until the onion is soft and lentils are lightly browned.
• 3. Add barley, broth, cumin and allspice. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15 minutes or until lentils are soft.
• 4. Add tomatoes and cook uncovered 15 to 20 minutes or until lentils and barley are tender and liquid is absorbed.
• 5. Before serving, stir in parsley and sprinkle bacon on top.

STEWED LENTILS WITH BACON AND HERBS

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, GARLIC AND TOMATOES

Steps:

• Heat the oil in a large 2 quart pot over medium heat.
• Add garlic and cook until JUST turning golden.
• Add tomatoes and cook down to thick, around 8 minutes.
• Add lentils and 2 1/2 cups water.
• Bring to a boil, cover and reduce heat.
• Simmer 30 minutes.
• Add the salt and lemon juice.
• Mix well.

LENTILS WITH ONIONS AND TOMATOES

Steps:

• Put lentils, bouillon cube, and water into a pot and bring to a boil. Reduce heat to medium and allow to simmer until lentils are soft and most of the water is absorbed, about 20-25 minutes.
• Meanwhile, in a separate saute pan, add oil and onions and saute until onions are soft and browned.
• Stir in tomatoes, garlic powder, and rosemary. Let cook over medium heat until tomatoes are cooked down a bit, about 2-3 minutes, stirring occasionally.
• Combine lentils and onion mixture, stirring well.
• Adjust temperature to low. Pour in whipping cream, stirring gently.
• Allow to heat through on low for an additional 5-10 minutes, stirring occasionally.

LENTILS WITH TOMATOES

Steps:

• In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
• Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.

POTAGE AUX LENTILLES ET AUX LARD - LENTIL, BACON AND TOMATO SOUP

Steps:

• Heat the oil in a large dutch oven. Add the bacon, onions and celery and cook until softened, about 10 minutes. Don't allow to brown.
• Add the garlic and stir for about 1 minute.
• Add the lentils and stir to coat with the oil and bacon fat.
• Add the tomatoes, vegetable broth, thyme and bay leaves and bring to a boil.
• Reduce heat, cover and simmer for 40 minutes or until lentils are cooked. Add more broth if soup is getting too thick.