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
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!!
SLOW COOKER LENTIL SOUP WITH BACON
This recipe is so cheap and so basic it will please anyone's empty belly, great for the cold, wet winters (even dry ones), and smells so delectable while cooking. Feel free to adjust the seasoning to your own liking. Serve with corn bread.
Provided by Jen Vanleeuwen
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 5h15m
Yield 8
Number Of Ingredients 6
Steps:
- Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
- Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
- Cook on High until lentils are tender, about 5 hours.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 36.5 g, Cholesterol 10.2 mg, Fat 4.5 g, Fiber 17.6 g, Protein 18.2 g, SaturatedFat 1.4 g, Sodium 223.5 mg, Sugar 2.4 g
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 SOUP WITH BACON
Make and share this Lentil Soup With Bacon recipe from Food.com.
Provided by Boomette
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, brown the bacon. Remove the bacon and set aside.
- Add onion and carrots, cook 5 minutes.
- Add lentils, chicken broth and bay leaf.
- Let simmer 25 to 30 minutes.
- Add the bacon, cumin and parsley.
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
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.
LENTILS DU PUY AND BACON SALAD
French green lentils, or lentils du Puy make a great main dish salad with the smoky taste of bacon. I've been making this forever and have no idea where I got the recipe. The amounts are estimated, but more or less what I use. (Prep/cooking is estimated too, but it takes less than an hour...) This is one of my favorite summer dinners with some good garlic bread and a chilled glass of wine. When I have great tomatoes, I slice them and serve the salad on top. It makes a nice side dish and is also very portable for picnics and beach dinners.
Provided by DeeCooks
Categories Lentil
Time 1h
Yield 4-6 main course servings, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook 6 slices bacon in heavy large saucepan over medium heat until brown and crisp. Transfer bacon to paper towels, crumble. Drain off all but about three tablespoons of bacon fat.Add onion to drippings; sauté until tender, about 10 minutes.
- Add 6 cups water, lentils, remaining 2 slices of bacon, and thyme to the bacon fat and onion. Bring to boil, then cover and reduce to a simmer. After about 20 minutes, add carrots and continue to cook until lentils are tender, about 10 more minutes.
- Drain lentils, let cool.
- Whisk oil, red wine vinegar, and Dijon mustard in bowl to blend.
- Add lentils, red onion, celery, bacon, and parsley. Toss to combine. Season to taste with salt and pepper and serve at room temperature or slightly chilled.
Nutrition Facts : Calories 480.2, Fat 35.2, SaturatedFat 6.2, Cholesterol 10.9, Sodium 302.5, Carbohydrate 29.5, Fiber 10.9, Sugar 4.8, Protein 13.4
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
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.
BAKED LENTIL CASSEROLE
The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.
Provided by AngelaTN
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
- Cover and bake for 45 minutes.
- Remove from oven and stir in tomatoes.
- Recover and bake an additional 15 minutes.
- Remove from oven and sprinkle with cheese.
- Bake uncovered for 5 minutes or until cheese is melted.
- Remove bay leaf before serving.
HEARTY LENTIL SOUP WITH BACON AND HERBS
Categories Soup/Stew Pork Vegetable Low Fat Wheat/Gluten-Free Lentil Bon Appétit
Yield Serves 6
Number Of Ingredients 11
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.
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