Stewed Lentils With Bacon And Herbs Recipes

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

Ingredients

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.

STEWED LENTILS

Stewed Lentils image

Serve this unique side of stewed lentils with our Sausage with Sauteed Red Onions and Thyme.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 stalk celery, sliced on diagonal, 1/4 inch think
2 carrots, peeled and sliced on diagonal, 1/4 inch thick
1 shallot, roughly chopped
2 cloves garlic, peeled
1 fresh bay leaf
1 1/2 cups uncooked lentils
Two 14 1/2-ounce cans low-sodium or homemade chicken stock
1 sprig fresh rosemary
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 scallions, thinly sliced

Steps:

Place medium saucepan over medium heat, and add the olive oil. When hot, add celery, carrots, and shallot, and saute until the chopped shallot is translucent, about 2 minutes. Add the garlic, bay leaf, and lentils, and stir to combine. Add the chicken stock, increase heat to high, and bring to a simmer.
Reduce heat to medium low, simmer for 20 minutes, and add the rosemary. Continue cooking until the lentils are tender, about 10 minutes more. Stir in the salt, pepper, and scallions. Remove the rosemary sprig and bay leaf before serving.

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