Bacon, Onion, and Brown Lentil Skillet

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

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 21%
  • Fat: 6.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1g
  • Protein: 18.6g
  • Carbohydrate: 38.5g
  • Fiber: 13.8g
  • Cholesterol: 11mg
  • Iron: 5.5mg
  • Sodium: 534mg
  • Calcium: 80mg

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. 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.
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