Prep 15 mins
Cook 30 mins
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!
- 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
- 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.
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.
Really good. Instead of bacon bits, I used 4 slices of center cut bacon, diced, and so I browned it crisp first, then used that to do the onions, etc. Also, used 2 cans chicken broth and 3 cups water/chicken boullion, and added 1 - 2 tsp of thyme. Cooked lentils about 40 min because we like them soft. I've made this twice and it's outstanding - DH said it's the best lentils we've ever cooked - and the leftovers are good, too - zap nicely in the microwave. Served with corn bread - delicious. Thanks!