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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Bacon, Onion, and Brown Lentil Skillet

Humble brown lentils are fitting for this homey main dish. Pair with corn bread and sautéed Swiss chard or braised collard greens.

Cooking Light OCTOBER 2008

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

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.

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
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Bacon, Onion, and Brown Lentil Skillet recipe

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