Lentils And Bacon Recipes

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LENTIL, BACON AND BEAN SOUP



Lentil, Bacon and Bean Soup image

This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook up extra-I think it's even better the next day! -Janie Zirbser, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 bacon strips, chopped
6 medium carrots, chopped
2 small onions, diced
2 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon pepper
5 cups chicken stock
1 cup dry white wine or additional chicken stock
2 cans (15 to 16 ounces each) butter beans, rinsed and drained
2 cans (15 ounces each ) lentils, rinsed and drained
Fresh thyme sprigs, optional

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer., Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.

Nutrition Facts : Calories 271 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 13g fiber), Protein 18g protein. Diabetic Exchanges

STEWED LENTILS WITH BACON AND HERBS



Stewed Lentils with Bacon and Herbs image

Provided by Anne Burrell

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 cups green or black lentils
1/2 fennel bulb, fronds reserved, for garnish
1/2 red onion, peeled, root end left on
1/2 carrot, peeled
1 stalk celery
2 bay leaves
1 small bundle thyme
2 cloves garlic, smashed
Salt
Extra-virgin olive oil
5 slices bacon, cut into lardons
1/2 cup red onion, finely diced
1/2 cup celery, finely diced
1/2 cup fennel, finely diced
1/2 cup carrot, finely diced
1 clove garlic, smashed and finely chopped
3 tablespoons whole-grain mustard
1/2 cup red wine vinegar
Kosher salt

Steps:

  • To cook the lentils: In a large saucepan combine all the ingredients. Add water to the pot until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, then reduce heat to a simmer. Cook for about 20 to 30 minutes or until the lentils are soft.
  • Remove the pot from the heat and season the water with salt. Taste the water to make sure it is seasoned. Let the lentils sit in the salty water for about 10 to 15 minutes. This will allow the lentils to absorb the seasoned water. Ladle off 1 cup of the lentil cooking water and reserve.
  • Remove all the vegetables and aromatics from the lentils and discard. Strain the lentils from the water.
  • To assemble the lentils: Place 2 tablespoons of olive oil in a large saute pan over medium heat. Add the bacon lardoons. When the bacon has rendered off a lot of fat and has become brown and crispy, add the onions. Season the onions with salt and sweat them until they become very soft and aromatic.
  • Add the celery, fennel and carrot. Season with salt and saute over medium heat until the vegetables start to become soft and aromatic, about 2 to 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the cooked lentils, 1/4 of the reserved lentil cooking water, the mustard and vinegar. Cook until most of the liquid has reduced. Taste for seasoning, add salt or more vinegar, if needed. Serve hot or at room temperature.
  • MMMMM!!!! Lentils and bacon...OH MY!!

LENTIL BOLOGNESE



Lentil Bolognese image

Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and flavor contrast. The small amount of bacon in the sauce is optional, but highly recommended.

Provided by Anna Stockwell

Categories     Olive Oil     Bacon     Onion     Garlic     Wine     Tomato     Pasta     Butter     Parmesan

Yield 4-6 servings

Number Of Ingredients 12

2 Tbsp. extra-virgin olive oil
2 oz. bacon or pancetta (Italian bacon), finely chopped (optional)
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. harissa paste or tomato paste
½ cup red wine or dry white wine
1 (28-oz.) can whole peeled or diced tomatoes
2¼ cups Big-Batch Marinated Lentils, divided
Kosher salt, freshly ground pepper
1 lb. dried pasta (any kind)
2 Tbsp. unsalted butter, cut into small pieces
Finely grated Parmesan, (for serving; optional)

Steps:

  • Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5-8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes.
  • If using whole tomatoes, use kitchen shears or a pairing knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat.
  • Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25-30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve.
  • Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions.
  • Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute.
  • Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using).
  • Do ahead: Sauce can be made 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill, or freeze up to 3 months. Reheat, adding a little water to thin if needed, before serving.

DUCK WITH LENTILS AND BACON-DATE PUREE



Duck with Lentils and Bacon-Date Puree image

Categories     Sauté     High Fiber     Dinner     Date     Bacon     Lentil     Fall     Pan-Fry     Bon Appétit     Los Angeles     California     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 20

Bacon-date puree:
3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
2 tablespoons brandy
1 1/2 cups (packed) pitted dates (about 10 ounces)
1 1/4 cups (or more) water
Lentils:
8 cups water
1 cup black, green, or brown lentils
4 garlic cloves, peeled, smashed
2 bay leaves
7 tablespoons grapeseed oil or canola oil, divided
1 medium carrot, peeled, finely chopped
1 celery stalk, finely chopped
1/3 cup plus 1 1/2 teaspoons finely chopped shallots
2 tablespoons plus 1 teaspoon red wine vinegar
Duck:
3 1-pound Muscovy duck breast halves with skin
1 large shallot, chopped
1 tablespoon Sherry wine vinegar
1/2 cup low-salt chicken broth

Steps:

  • For bacon-date puree:
  • Sauté bacon in small saucepan over medium heat until crisp. Stir in brandy, scraping up browned bits. Add dates and 1 1/4 cups water; bring to boil. Reduce heat to medium and simmer until dates are very soft, about 12 minutes. Transfer to blender. Puree date mixture until smooth, adding more water by tablespoonfuls if too thick to blend. Season to taste with salt and pepper. DO AHEAD: Date puree can be made 3 days ahead. Cover and chill.
  • For lentils:
  • Place 8 cups water, lentils, garlic, and bay leaves in medium saucepan. Sprinkle with salt. Bring to boil; reduce heat to medium and simmer until lentils are just tender but still firm to bite, about 15 minutes or longer, depending on type of lentils. Drain; rinse under cold water to cool. Drain; discard garlic and bay leaves. Transfer to large bowl.
  • Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add carrot, celery, and 1/3 cup shallots. Sauté until carrots and celery are crisp-tender, about 4 minutes. Stir carrot mixture into lentils. Mix remaining 1 1/2 teaspoons shallots and red wine vinegar in small bowl. Let mixture soak 5 minutes, then whisk in remaining 6 tablespoons oil. Add vinaigrette to lentil mixture; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Using sharp knife, score skin of duck breasts diagonally to create 3/4-inchwide diamond pattern. Sprinkle with salt and pepper. Heat 1 large skillet and 1 medium skillet over medium-high heat. Place 2 duck breasts in large skillet and 1 duck breast in medium skillet, skin side down. Cook until skin is brown and crisp, about 8 minutes. Turn duck, skin side up, and cook until brown and thermometer inserted horizontally into center registers 130°F, about 6 minutes.
  • Transfer duck to work surface. Drain all but 1 tablespoon fat from 1 skillet. Add shallot and sauté until beginning to brown, about 2 minutes. Add Sherry vinegar and stir, scraping up browned bits. Add broth; bring to boil. Season sauce with salt and pepper.
  • Thinly slice duck breasts. Spoon 1/4 cup date puree in center of each of 6 plates and spread with back of spoon, forming well in center; spoon lentils into each well. Place duck breast slices atop lentils, dividing equally. Drizzle sauce over and serve.

LENTIL & BACON SOUP



Lentil & bacon soup image

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Provided by Caroline Hire - Food writer

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, diced
2 x 70g packs pancetta cubes
1 carrot (about 120g), finely diced
1 tsp ground cumin
½ tsp turmeric
2 garlic cloves, finely chopped
1 chilli, sliced
2 low-salt stock cubes
250g red lentils, rinsed

Steps:

  • Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
  • Add the cumin, turmeric, garlic and chilli and cook for a further 1 - 2 minutes until the aromas are released.
  • Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren't sticking.
  • Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don't need to add any oil as plenty will run from the pancetta.
  • Serve the soup with a sprinkle of crispy lardons on top.

Nutrition Facts : Calories 493 calories, Fat 19.1 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 50.6 grams carbohydrates, Sugar 7.3 grams sugar, Fiber 7.7 grams fiber, Protein 29.5 grams protein, Sodium 1.6 milligram of sodium

LENTILS AND BACON



Lentils and Bacon image

Berliner linsentop is the German word for this. I found the recipe in an 1984 recipe book of World Best Vegetable recipes. Posted for ZWT6

Provided by bigbadbrenda

Categories     Lentil

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/4 cups lentils, washed and cleaned
6 cups water
1 lb thick slab bacon, cut in 1 inch pieces
3 potatoes, peeled and cut into 1/2 in cubes
1/2 cup vinegar
1/4 cup sugar
salt
2 tablespoons butter
2 onions, chopped
2 tablespoons parsley

Steps:

  • Combine lentils,water and bacon in a large heavy saucepan .
  • Bring to a boil, then reduce heat.
  • Cover and simmer for 45 minutes.
  • Add potatoes and continue to cook until lentils are tender about 15 minutes.
  • Stir in vinegar and sugar.
  • Taste and add salt if needed.
  • Place in serving dish and keep warm.
  • Melt butter in skillet ;saute onions and parsley over medium heat until onions are transparent.
  • Spoon over lentils.
  • Serve hot.

Nutrition Facts : Calories 449.4, Fat 28.7, SaturatedFat 10.4, Cholesterol 46.2, Sodium 510.9, Carbohydrate 34.4, Fiber 6.7, Sugar 9.1, Protein 13.6

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