Bacon, Onion, and Brown Lentil Skillet

Bacon, Onion, and Brown Lentil Skillet Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Humble brown lentils are fitting for this homey main dish. Pair with corn bread and sautéed Swiss chard or braised collard greens.

Yield:

4 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 278
Caloriesfromfat 21 %
Fat 6.4 g
Satfat 2.3 g
Monofat 2.9 g
Polyfat 1 g
Protein 18.6 g
Carbohydrate 38.5 g
Fiber 13.8 g
Cholesterol 11 mg
Iron 5.5 mg
Sodium 534 mg
Calcium 80 mg

Ingredients

6 center-cut bacon slices
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 teaspoon chopped fresh thyme
6 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup dried brown lentils
1 cup water
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper

Preparation

1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion to drippings in pan; sauté 5 minutes or until lightly browned. Add carrot, celery, thyme, and garlic; cook for 5 minutes or until crisp-tender. Add broth, lentils, and 1 cup water; bring to boil. Cover, reduce heat, and simmer 15 minutes or until lentils are just tender. Uncover and increase heat to medium-high; cook 6 minutes or until liquid almost evaporates. Remove from heat; stir in parsley and pepper. Sprinkle with bacon.

Note:

David Bonom,

October 2008
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