Recipe by Covelli
I came across this on the Food Network. I was on a quest to do something with a bag of lentils a neighbor gave me. I didn't know what they were and didn't know how to prepare them. I lightened up the orig. recipe that called for bacon slices and use bouillion instead of stock to fit my own needs. This is an excellent recipe. You must try these!
Top Review by yogiclarebear
I also used center cut bacon that I'd precooked and chopped. This needed a good amount more liquid and cooking time to soften enough, but tasted great, DH loved it! Thanks.
- 3 tablespoons bacon bits (hormel low fat)
- 1⁄4 cup celery (chopped)
- 1⁄4 cup onion (chopped)
- 1⁄4 cup carrot (chopped)
- 1⁄2 lb lentils (1/2 of a bag)
- 1 -3 bay leaf
- 4 cups water
- 4 chicken bouillon cubes
- salt and pepper
- 1 tablespoon olive oil
Directions See How It's Made
- Heat large soup pot over med high heat with oil.
- Add onions, celery, and carrots.
- Cook until the veggies sweat a little and become tender.
- Add bacon bits, bay leaves, and lentils.
- Cook for a few minutes, stirring constantly to not burn the bacon.
- Add the water and boillion cubes.
- Bring to a boil.
- Cover and cook for about 30 minutes.
- Add salt and pepper to taste.