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Bacon, Onion, and Brown Lentil Skillet

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: about 1 1/3 cups)
Humble brown lentils are fitting for this homey main dish. Pair with corn bread and sautéed Swiss chard or braised collard greens.

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

Nutrition 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

How to Make It

  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.