Bacon, Onion, and Brown Lentil Skillet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Humble brown lentils are fitting for this homey main dish. Pair with corn bread and sautéed Swiss chard or braised collard greens. Ingredients:
6 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 fat-free, less-sodium chicken broth |
1 cup dried brown lentils |
1 cup water |
2 tablespoons chopped fresh parsley |
1/4 teaspoon freshly 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. 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.
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