Lentils With Bacon And Tomatoes Food

BACON LENTIL SOUP

Steps:

• Cook bacon in a large pot or dutch oven until crispy. Transfer bacon to a paper towel lined plate, leaving fat in pan.
• Adjust heat to medium-low. Add diced onion, sliced carrots, chopped celery. Saute in bacon fat for 5 minutes. (If pot is dry, add a little olive oil as needed.) Add garlic, oregano and thyme, and cook, stirring for one minute.
• Add vegetable broth, tomatoes, lentils, bay leaf, salt and pepper. Crumble bacon and add to pot.
• Bring to a simmer and cover; cook, stirring occasionally, until the lentils are soft, about 1-1 1/2 hour. Salt and pepper to taste.
• If desired garnish with grated cheese and herbs. And if you like it spicy, add a few dashes (or more!) of hot sauce.

LENTIL & BACON SOUP

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.

STEWED LENTILS WITH BACON AND HERBS

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!!

LENTILS WITH BACON AND TOMATOES

Steps:

• 1. Chop bacon and fry until crispy. Remove and set aside.
• 2. Heat oil in a Dutch oven (or else use the bacon fat), and sauté onions with the lentils for 3 to 5 minutes, or until the onion is soft and lentils are lightly browned.
• 3. Add barley, broth, cumin and allspice. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15 minutes or until lentils are soft.
• 4. Add tomatoes and cook uncovered 15 to 20 minutes or until lentils and barley are tender and liquid is absorbed.
• 5. Before serving, stir in parsley and sprinkle bacon on top.

LENTILS WITH BACON & RICE

Steps:

• Cook rice as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in medium saucepan on medium heat 4 to 6 min. or just until bacon starts to turn crisp. Add vegetables; mix well. Cook 6 to 8 min. or until vegetables are crisp-tender, stirring occasionally.
• Add broth, lentils and garlic; stir. Bring to boil; cover. Simmer on medium-low heat 30 to 40 min. or until lentils are tender, stirring occasionally. Remove from heat. Stir in rosemary and Worcestershire sauce.
• Serve over rice.

LENTILS WITH TOMATOES

Steps:

• In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
• Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.