LENTIL SALAD WITH BACON AND FRISEE
A little bacon makes the lentils pleasantly smoky and the salad delightfully crunchy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine lentils and 4 cups water. Bring to a boil; reduce to a simmer. Cook until lentils are tender but not mushy, 15 to 20 minutes. Drain well.
- Meanwhile, in a medium skillet, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
- Add onion and carrots to rendered fat in skillet. Cook, stirring occasionally, until carrots are tender, 15 to 20 minutes. Add garlic, and cook until fragrant, about 2 minutes.
- In a medium bowl, whisk together vinegar, Dijon, and oil; season with salt and pepper. Combine frisee and 1/3 of the dressing in another bowl; toss to coat. Add lentils, onion mixture, and bacon to bowl with remaining dressing; toss to coat. To serve, divide frisee among salad plates; top with lentil salad.
Nutrition Facts : Calories 361 g, Fat 13 g, Fiber 26 g, Protein 20 g
BACON, ONION, AND BROWN LENTIL SKILLET
From Cooking Light: October 2008 I love lentils! and onions in dishes! and bacon!!! this should be fabulous.
Provided by pewpew1982
Categories Lentil
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
- Add onion to drippings in pan; sauté 5 minutes or until lightly browned. Add carrot, celery, thyme, and garlic; cook for 5 minutes or until crisp-tender. Add broth, lentils, and 1 cup water; bring to boil.
- Cover, reduce heat, and simmer 15 minutes or until lentils are just tender. Uncover and increase heat to medium-high; cook 6 minutes or until liquid almost evaporates.
- Remove from heat; stir in parsley and pepper. Sprinkle with bacon.
Nutrition Facts : Calories 364.7, Fat 16, SaturatedFat 5.2, Cholesterol 23.1, Sodium 329.6, Carbohydrate 38.2, Fiber 16.6, Sugar 4.5, Protein 17.5
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
25-MINUTE COD WITH LENTILS
Using canned lentils instead of raw saves you at least 30 minutes of cooking time. Here, we simmer them quickly with bacon and red wine to play up their earthy flavor; sliced celery stirred in at the end adds a fresh, crisp note. The lentils make a terrific bed for the mild, meaty cod fillets.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a medium saucepan over high heat, stirring frequently, until just brown, 2 to 3 minutes. Add the onion and garlic, and stir constantly until fragrant, about 1 minute. Add the wine, bring to a boil and cook, stirring, to scrape up any bacon and browned bits, for about 1 minute. Stir in the lentils, chicken broth and pepper flakes, and return to a boil. Cover and cook, stirring occasionally and reducing the heat if necessary to maintain a medium boil, until saucy but not watery, about 3 minutes. Remove from the heat, and stir in the celery, celery leaves, 1/2 teaspoon salt and a few grinds of pepper.
- Season the fillets all over with 1/2 teaspoon each salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the fillets skinned-side down and cook, undisturbed, until crisped and browned, 3 to 4 minutes (the fish should be opaque between the large natural flakes). Flip the fillets, and cook until just beginning to flake, 1 to 2 minutes. Remove the fillets from the skillet, and turn off the heat. Add the butter to the skillet, and allow it to melt and brown.
- Divide the lentils among 4 bowls or soup plates, top each with a fillet and drizzle with browned butter.
Nutrition Facts : Calories 480 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 960 milligrams, Carbohydrate 25 grams, Fiber 12 grams, Protein 43 grams, Sugar 4 grams
STEWED LENTILS WITH BACON AND HERBS
Provided by Anne Burrell
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
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, 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
BROWN RICE AND LENTILS WITH BACON
Make and share this Brown Rice and Lentils With Bacon recipe from Food.com.
Provided by aurrunaga
Categories Brown Rice
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a big skillet, bring the water to a boil.
- Add the garlic, carrot, and onion.
- Cook until tender.
- Add the cumin, coriander, brown rice, lentils, cooked bacon, and beef broth.
- Cover, lower heat and simmer for about 45 minutes, or until lentils are tender.
- Fluff with fork.
- Stir in cilantro.
- Replace the lid and let sit for 5 minutes before serving.
Nutrition Facts : Calories 727.8, Fat 27.2, SaturatedFat 8.3, Cholesterol 63.2, Sodium 1905.4, Carbohydrate 81, Fiber 14.5, Sugar 2.8, Protein 38.5
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WARM LENTIL SALAD WITH BACON AND WALNUTS - OLIVIA'S CUISINE
From oliviascuisine.com
Cuisine FrenchTotal Time 30 minsCategory SaladCalories 658 per serving
- Combine dry lentils, broth and a pinch of salt in a medium saucepan. Cook, over medium high heat, until it starts to boil. Cover and reduce the heat to a low simmer. Cook for 20 minutes or until al dente.
- While the lentils are cooking, heat 1 tablespoon olive oil in a skillet, over medium heat. Add the onion and cook until starting to brown. Then, lower the heat and continue cooking until they are dark brown, caramelized and very soft, about 25 minutes. Add the garlic and cook for a couple of minutes, until fragrant. Remove from the skillet and reserve.
- Bring the skillet back to the stove and raise the heat to medium. Once the pan is hot, add the diced bacon and sauté until golden brown, about 8-10 minutes. Remove the bacon to a paper towel lined plate to soak up the excess grease. Reserve.
- To make the Dijon vinaigrette, combine the vinegar and mustard in a medium bowl. Slowly pour the olive oil, while whisking, until emulsified. Season with salt and pepper.
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