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 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
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
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
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