This recipe popped off the page of October's Cooking Light at me. It's a big-time pantry recipe for me. Really, in recent years it's been rare for me to be without bacon, and with Chester in the freezer I've got almost enough bacon to last until next summer. So yeah, bacon, lentils, carrots, celery, onion and stock. And the whole thing took definitely less than 30 minutes. And it's one of those seriously damnass good recipes. The portion size is pretty big and it's a nice smoky dinner with a great mouthfeel. Oh look! I used a "foodie" word! It's basically nice and chewy and delicious.
And joining me this Legume Wednesday is Zylo with her Mashed Black Eyed Peas with Garlic Puree. It sounds super delicious! Go check it out. Would you believe I've never had a black eyed pea? It's something I've been meaning to try out.
Bacon, Onion, and Brown Lentil Skillet
6 slices bacon
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 tsp chopped fresh thyme
6 garlic cloves, minced
4 cups fat free, reduced sodium chicken broth
1 cup dried brown lentils
2 Tbsp chopped fresh parsley
1/4 tsp freshly ground black pepper
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 tsp drippings in the pan. Crumble bacon and set aside. Add onion to drippings in pan. Saute 5 minutes or until lightly browned. Add carrot, celery, thyme, and garlic and cook for 5 minutes or until crisp-tender. Add broth and lentils. Cover, reduce heat, and simmer for 15 minutes or until lentils are just tender. Uncover and increase the heat to medium-high. Cook for 6 minutes or until the liquid is almost completely evaporated. Remove from heat. Stir in the parsley and pepper and sprinkle with bacon.
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