Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

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.

Ratings & Reviews

AndySF's Review

June 03, 2012
I loved this. Just simple and good. I used turkey bacon to make it a little more healthy, and also squirted some lemon on the finished product. Delicious!

AJLSickau's Review

November 06, 2011
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!

MeganPrice's Review

October 18, 2011
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.

gardnerfran's Review

January 07, 2011
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.

terrihughes's Review

January 04, 2011
Love, love, love this recipe! So easy to make and full of flavor! I used 2 sliced up smoked chicken and apple sausages instead of the bacon. It was delicious!

dory92064's Review

September 13, 2010
The bacon really adds a great flavor to the lentils. I cooked down the liquid for a 'creamy' dish. Will definitely make again.

Meremaid's Review

August 15, 2010
Hearty and yummy. A bit salty from the bacon. I couldn't get all the liquid to evaporate so I left some in and ate it with a spoon. Worked fine for me!

kateford's Review

September 14, 2009
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!

lindypup's Review

May 31, 2009
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.

EllenDeller's Review

April 16, 2009
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!