Emerils Bacon Lentils Recipes
EMERIL'S LENTIL STEW
This is my absolute FAVORITE lentil soup/stew. It is very thick, you may want to have extra chicken broth on hand to add to suit the soup to your liking. This stew has alot of flavor depth. It's not your average lentil soup (bland). The feta cheese and lemon zest take lentil stew to a whole other level. You'll love this stew!!! (Even people who don't LOVE lentils enjoy this stew!) Note: This recipe includes fresh mint, but I have never added it. Someday I may give it a try, but mint is expensive, and I think this recipe is perfect without it. Another tip: This recipe calls for spinach, which I have used and is very delicious....but, I find that using kale instead of spinach, makes the stew even heartier; and kale holds up better if you plan on freezing or eating the stew as a leftover. Can also be made with arugula. This recipe is very forgiving with substitutions. But, don't omit the lemon zest and feta cheese!
Provided by amievv821
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot heat oil over medium heat.
- Add the garlic, cook, stirring for 30 seconds.
- Add the chicken stock, lentils, and tomatoes, and then bring to a boil.
- Reduce the heat, cover, and simmer for 10 minutes.
- Add the potatoes, cook uncovered for 15 minutes, stirring occasionally.
- Add the lemon juice, zest, and spinach.
- Simmer for 2 minutes or until the spinach wilts.
- Fold in the mint and parsley.
- Adjust the seasonings.
- Serve with crumbled feta.
Nutrition Facts : Calories 698.4, Fat 18.2, SaturatedFat 4.2, Cholesterol 19.1, Sodium 721.6, Carbohydrate 95.7, Fiber 34.4, Sugar 10.7, Protein 40.6
EMERIL'S BACON LENTILS
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!
Provided by Covelli
Categories Lentil
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 90.3, Fat 3.9, SaturatedFat 0.8, Cholesterol 3.2, Sodium 708.7, Carbohydrate 9.4, Fiber 3.3, Sugar 1.8, Protein 5
DELICIOUS AND EASY LENTILS
Don't let the ease of the recipe fool you - it is fabulous! I got this recipe from my mom and it is one of my absolute favorite lentil dishes (I often double it). It can also easily be made into a vegetarian (omit canadian bacon) or vegan (omit the canadian bacon/cheese and use olive oil in place of butter) dish.
Provided by Mandala
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly brown the canadian bacon over med heat.
- Add butter, onion, and carrots and saute for 5 minutes.
- Add water, lentils, salt and herbs. Cover and simmer on low for 20 minutes.
- Uncover and simmer for 5 more minutes.
- Add the parmesan cheese and serve.
Nutrition Facts : Calories 225, Fat 9, SaturatedFat 4.7, Cholesterol 33.9, Sodium 1276.2, Carbohydrate 20.3, Fiber 6.4, Sugar 5.3, Protein 16.7
EMERIL'S BACON BRUSSELS SPROUTS
Make and share this Emeril's Bacon Brussels Sprouts recipe from Food.com.
Provided by Spongebob Chefpants
Categories Vegetable
Time 35m
Yield 1 pan brussels sprouts, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes.
- Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes.
- Remove the softened vegetables from the pan and set aside.
- Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside.
- Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.
- Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
Nutrition Facts : Calories 491.2, Fat 39.5, SaturatedFat 13, Cholesterol 57.8, Sodium 758.3, Carbohydrate 21.2, Fiber 6.5, Sugar 5.2, Protein 16.3
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