Lentils With Vegetables 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

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!!

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

LENTILS WITH VEGETABLES AND BACON



Lentils with Vegetables and Bacon image

Lentils cooked nicely with vegetables and bacon.

Provided by CHRISTOPHE

Categories     Side Dishes

Time 1h5m

Yield 4

Number Of Ingredients 8

⅔ cup dry lentils
2 cups water
2 tablespoons vegetable oil
2 carrots, cut into small cubes
4 onions, diced
10 mushrooms, diced
½ (8 ounce) package bacon, cut into small pieces
salt and ground black pepper to taste

Steps:

  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until mostly tender, 10 to 15 minutes.
  • Meanwhile, heat a stew pot over low heat. Add oil and carrots; cook, covered, until carrots begin to soften, about 15 minutes. Drain cooked lentils well.
  • Add onions and mushrooms to the carrots. Season with salt and pepper. Cover and cook for 10 minutes. Add bacon and cook, covered, for 10 minutes. Stir in lentils; cover and simmer until tender, about 15 minutes more.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 46.3 g, Cholesterol 10.2 mg, Fat 11.5 g, Fiber 15.5 g, Protein 16.2 g, SaturatedFat 2.5 g, Sodium 294.2 mg, Sugar 12.8 g

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

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

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