WARM LENTIL SALAD WITH BACON
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 BOLOGNESE
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
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.
LENTIL & BACON SOUP
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
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
STEWED LENTILS WITH BACON AND HERBS
Provided by Anne Burrell
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
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
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
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
LENTIL SALAD WITH BEETS AND BACON
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Chop about two-thirds of the bacon into 1/4-inch pieces; set aside. Wrap the thyme, bay leaf, peppercorns and garlic in a piece of cheesecloth; tie closed with kitchen twine. Combine the cheesecloth bundle, the remaining slab bacon, the lentils and 1/2 teaspoon salt in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 25 minutes. Drain, discarding the cheesecloth bundle and bacon; let cool.
- Meanwhile, cook the chopped bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden brown and just crisp, about 10 minutes. Drain on paper towels; set aside.
- Make the dressing: Whisk the mustard and vinegar in a large bowl. Slowly whisk in the olive oil until emulsified. Toss the beets with about 1 tablespoon of the dressing in a small bowl; season with salt and pepper.
- Assemble the salad: Add the lettuce, endive, shallot, parsley, chives and the prepared lentils and bacon to the bowl with the dressing; season with 1/4 teaspoon salt and a few grinds of pepper and toss. Top each serving with some beets.
LENTIL, BACON AND BEAN SOUP
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
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 AND TOMATOES
I got this recipe from the Milwaukee Journal Sentinel. It makes 5 main meal servings, but 10 servings as a side dish.
Provided by pkquilter
Categories Grains
Time 55m
Yield 5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 337.6, Fat 5.9, SaturatedFat 1.3, Cholesterol 3.3, Sodium 643.6, Carbohydrate 55.1, Fiber 19.4, Sugar 3.9, Protein 17.9
REALLY EASY BACON AND RED ONION LENTILS
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
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
GREEN LENTIL AND BACON SALAD
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, CABBAGE AND BACON SALAD
Provided by Jacques Pepin
Categories salads and dressings, appetizer, side dish
Time 35m
Yield Six servings
Number Of Ingredients 12
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
LENTIL AND CANADIAN BACON SOUP
Lentils cook very well in a slow cooker. You can use any type of lentils you like for this recipe. If you can't find canadian Bacon, use ham.
Provided by KittyKitty
Categories Ham
Time 9h2m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients in slow cooker.
- Cover and cook on low heat 8-9 hours, or high heat 3-5 hours, or until lentils are tender. Stir well before serving.
Nutrition Facts : Calories 269.9, Fat 2.3, SaturatedFat 0.6, Cholesterol 11.5, Sodium 491.1, Carbohydrate 42.2, Fiber 18.6, Sugar 2.7, Protein 20.2
LENTIL AND BACON SOUP
A hearty, warming soup, perfect for a cold winter's night. Serve with warm, crusty bread for a complete meal. I use beef stock, but chicken or vegetable stock will do. I find it unnecessary to add salt, as the bacon and rookwurst are salty enough, but you may if you wish. If you can't obtain Dutch Rookworst, try substituting Kielbasa or Polish Sausage, but it won't be the same :-( Split red lentils can be used in place of the mung dal. Adapted from "400 Best Ever Soups".
Provided by Daydream
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils under cold running water and drain.
- Heat the oil in a large pot and fry the onion, gently, for 5 minutes until soft.
- Add the leek (if using), carrot, celery, mushrooms, bacon and bay leaves, and saute, stirring from time to time, for a few minutes.
- Add the lentils, then pour in the stock and water and bring slowly to the boil. Skim the surface as necessary, then simmer half-covered for 30 to 40 minutes, or until lentils are soft.
- Meanwhile brown the rookwurst in a little olive oil until golden brown, then cool. Slice into 1cm thick slices.
- When the soup is ready, add the parsley and sliced rookwurst and season with pepper and lemon juice.
- Simmer for 2 to 3 minutes, remove bay leaves and serve.
Nutrition Facts : Calories 884.8, Fat 57, SaturatedFat 19, Cholesterol 97.8, Sodium 2651.2, Carbohydrate 45.7, Fiber 20.1, Sugar 4.5, Protein 46.2
LENTILS WITH BACON & RICE
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
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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