LENTILS WITH BACON
Lentils with Bacon, a French bistro inspired way to add lentils to your diet with the indulgent flavor of bacon. Serve as a mostly-meatless main, or with salmon.
Provided by Katie Webster
Categories Side dish
Time 40m
Number Of Ingredients 13
Steps:
- Bring water and lentils to a boil in a medium saucepan. Reduce heat to maintain a lively simmer (medium-low) and cook, stirring occasionally until just tender, 15 to 22 minutes. Drain, reserving about 1/2 cup cooking liquid (see tip*)
- Meanwhile, cook bacon in a large skillet over medium-low heat, turning occasionally, until crisp but not burnt, 7 to 10 minutes. Transfer the bacon to a towel-lined plate. Pour off the bacon fat and gently wipe out the pan with a clean paper towel. When bacon is cool enough to handle, chop.
- Return the skillet to medium-high heat, add 1 tablespoon plus 1 1/2 teaspoons olive oil. Add onion, celery hearts and leaves, garlic, salt and thyme and cook,stirring often until the onion is softened and the celery is crisp-tender, about 5 minutes.
- Add the cooked lentils, vinegar, smoked paprika, pepper and 1/4 to 1/2 cup of the reserved cooking liquid and cook, stirring until the mixture is hot and thoroughly combined. Remove from the heat and stir in the chopped bacon, the remaining 1 tablespoon olive oil and parsley. Serve warm.
Nutrition Facts : ServingSize 1 cup, Calories 173 calories, Sugar 2.1 g, Fat 6.7 g, SaturatedFat 1.1 g, Carbohydrate 19.6 g, Fiber 7.8 g, Protein 9.3 g
LENTILS DU PUY AND BACON SALAD
French green lentils, or lentils du Puy make a great main dish salad with the smoky taste of bacon. I've been making this forever and have no idea where I got the recipe. The amounts are estimated, but more or less what I use. (Prep/cooking is estimated too, but it takes less than an hour...) This is one of my favorite summer dinners with some good garlic bread and a chilled glass of wine. When I have great tomatoes, I slice them and serve the salad on top. It makes a nice side dish and is also very portable for picnics and beach dinners.
Provided by DeeCooks
Categories Lentil
Time 1h
Yield 4-6 main course servings, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook 6 slices bacon in heavy large saucepan over medium heat until brown and crisp. Transfer bacon to paper towels, crumble. Drain off all but about three tablespoons of bacon fat.Add onion to drippings; sauté until tender, about 10 minutes.
- Add 6 cups water, lentils, remaining 2 slices of bacon, and thyme to the bacon fat and onion. Bring to boil, then cover and reduce to a simmer. After about 20 minutes, add carrots and continue to cook until lentils are tender, about 10 more minutes.
- Drain lentils, let cool.
- Whisk oil, red wine vinegar, and Dijon mustard in bowl to blend.
- Add lentils, red onion, celery, bacon, and parsley. Toss to combine. Season to taste with salt and pepper and serve at room temperature or slightly chilled.
Nutrition Facts : Calories 480.2, Fat 35.2, SaturatedFat 6.2, Cholesterol 10.9, Sodium 302.5, Carbohydrate 29.5, Fiber 10.9, Sugar 4.8, Protein 13.4
FRENCH LENTILS WITH GARLIC AND THYME
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Categories weekday, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams
GREEN LENTIL AND BACON SALAD
Steps:
- Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.
- Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.
LENTIL, CABBAGE AND BACON SALAD
Provided by Jacques Pepin
Categories salads and dressings, appetizer, side dish
Time 35m
Yield Six servings
Number Of Ingredients 12
Steps:
- Place the lentils in a colander and rinse them under cold water, removing and discarding any damaged specimens or foreign material. Place the lentils in a pot with 2 1/2 cups of lukewarm water. Bring to a boil over high heat, reduce the heat, cover and boil very gently until tender, about 20 minutes for domestic lentils or 35 to 40 minutes for imported lentils.
- Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces. Bring to a boil over high heat and immediately drain in a colander. Rinse under cool water and return the bacon to the skillet. Saute for 2 to 3 minutes, or until the bacon is brown and has rendered its fat. Add the onions and croutons to the bacon and saute for 5 minutes longer, stirring occasionally, until the croutons are brown on all sides.
- Place the dressing ingredients in a salad bowl and add the cabbage. Toss to mix. Drain any remaining liquid from the lentils and add them, while still hot, to the cabbage. Mix well.
- When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
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