Lentils With Bacon and Tomatoes

I got this recipe from the Milwaukee Journal Sentinel. It makes 5 main meal servings, but 10 servings as a side dish.

• Ready In: 55 mins
• Serves: 5

Ingredients

• 3  slices bacon
• 2  teaspoons canola oil
• 1  small onion, thinly sliced
• 1  cup dry lentils
• 1  cup quick-cooking barley
• 2 (14 ounce) cans beef broth
• 1  teaspoon ground cumin
• 1⁄4 teaspoon ground allspice
• 1 (14 1/2ounce) can chopped tomatoes (undrained)
• 2  tablespoons  chopped fresh parsley

Directions

1. 1. Chop bacon and fry until crispy. Remove and set aside.
2. 2. Heat oil in a Dutch oven (or else use the bacon fat), and sauté onions with the lentils for 3 to 5 minutes, or until the onion is soft and lentils are lightly browned.
3. 3. Add barley, broth, cumin and allspice. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15 minutes or until lentils are soft.
4. 4. Add tomatoes and cook uncovered 15 to 20 minutes or until lentils and barley are tender and liquid is absorbed.
5. 5. Before serving, stir in parsley and sprinkle bacon on top.