Really Easy Bacon And Red Onion Lentils Recipes

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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!!

RED-LENTIL SOUP WITH SAGE AND BACON



Red-Lentil Soup with Sage and Bacon image

Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

5 slices (4 ounces) bacon, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 medium onion, finely chopped
4 medium carrots, cut into 1/4-inch dice
6 fresh sage leaves, minced, plus more for garnish
1 1/2 cups red lentils
1 teaspoon ground cumin
5 cups homemade or low-sodium canned chicken stock

Steps:

  • In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
  • Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
  • Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
  • To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.

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

REALLY EASY BACON AND RED ONION LENTILS



Really Easy Bacon and Red Onion Lentils image

I just saw this side dish on the UKTV Food program called Market Kitchen. It was part of a larger meal but since I am always looking for ways to cook healthy things like lentils it grabbed my eye. I am putting it on here so that I don't forget about it. It looks really easy because of the use of canned lentils.

Provided by Sarah_Jayne

Categories     Pork

Time 8m

Yield 2 serving(s)

Number Of Ingredients 4

2 teaspoons olive oil
2 slices smoked bacon, chopped
1 small red onion, chopped
1 (15 ounce) can green lentils, drained

Steps:

  • Fry the bacon and red onions in olive oil for about five minutes until the onion has become soft.
  • Add the lentils to the pan and warm through.

Nutrition Facts : Calories 848.4, Fat 10.1, SaturatedFat 2.1, Cholesterol 8.8, Sodium 198.7, Carbohydrate 131.4, Fiber 65.3, Sugar 5.8, Protein 58.1

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