Humble brown lentils are fitting for this homey main dish. Pair with corn bread and sautéed Swiss chard or braised collard greens.
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
How to Make It
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.
This was really good. I had to used dried thyme instead of fresh and added snipped fresh chives because I didn't have fresh parsley. The lentils had just the right amount of bite and weren't an overcooked, mushy mess. This is actually quite similar to the way I make lentil soup...only without the soup part. The bacon added great flavor without being overwhelming. Served with sauteed kale for a well-rounded dinner. Would definitely make this again!
I made this for my husband and I for a weeknight meal and it turned out really well. I followed the recipe very closely. The only changes I made:
I omitted the onion and celery (personal taste preference)
I used 4 cups low-sodium chicken broth instead of 3 cups and 1 cup water.
The only critique I have is the portion size. I measured out our portions (I'm on a diet and strictly track what I eat) and 1 1/3 C. each was almost exactly what I made for the whole portion. So, I'm not sure how this is to serve 4 people. I'd double it if you are looking for more servings out of this recipe.
Wow! We made this with a mix of lentils, and didn't have the spices they called for, or the celery. We loved it. I'd suggest using less liquid. I used about 3 and 1/4 cups liquid and it was much less mushy than previous reviews suggested and the lentils were more al dente.
This recipe is so good! My husband get excited everytime I make it. Even my meat and potato in-laws loved it. I substitute 1/4 tsp dried thyme for the 1 tsp fresh thyme and it works! I also cook it down until there is practically no liquid, it gets creamy and is an absolute comfort food!
I thought this was pretty good. Center-cut bacon is delicious in this dish. Ultimately, there are better lentil dishes out there. Try Mollie Katzen's Lentils with Cheese for example, or Ina Garten's Lentil and Sausage Soup.
This was absolutely delicious. I used green lentils and all broth instead of water, doubled the seasonings, and added some chipotle-garlic hot sauce at table. It took about 15 minutes to cook away the liquid (making the flavors especially good because concentrated). Served with mustard greens, CL corn scones, and cottage cheese. A really tasty recipe!
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