Bacon, Onion, and Brown Lentil Skillet |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Cooking Light: October 2008 I love lentils! and onions in dishes! and bacon!!! this should be fabulous. Ingredients:
6 slices center-cut bacon, slices |
1 cup chopped onion |
1 cup chopped carrot |
1 cup chopped celery |
1 teaspoon chopped fresh thyme |
6 garlic cloves, minced |
3 cups reduced-sodium fat-free chicken broth |
1 cup dried brown lentils |
1 cup water |
2 tablespoons chopped fresh parsley |
1/4 teaspoon fresh ground black pepper |
Directions:
1. 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.
2. 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.
3. 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.
4. Remove from heat; stir in parsley and pepper. Sprinkle with bacon.
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