Directions:
- In a sauté pan or shallow saucepan, cook the bacon until all of the fat has rendered.
- Add the garlic, fennel, carrots, shallots, and thyme. Cook for about 2 minutes, until the vegetables are slightly softened.
- Add the lentils and cook, stirring, for about 1 minute, or until heated through.
- Add the chicken stock and simmer for 20 minutes, or until the lentils are tender. If the liquid evaporates before the lentils are fully cooked, add water in small increments.
- Check the seasoning, adding salt and pepper to taste. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.46 Kcal (257 kJ) | ||
| Calories from fat | 29.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 5% | |
|---|---|---|---|
| Cholesterol | 6.03mg | 2% | |
| Sodium | 114.11mg | 5% | |
| Potassium | 86.51mg | 2% | |
| Total Carbs | 4.83g | 2% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 3.33g | 7% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 83.29 Kcal (349 kJ) | ||
| Calories from fat | 40.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 5% | |
|---|---|---|---|
| Cholesterol | 8.17mg | 2% | |
| Sodium | 154.64mg | 5% | |
| Potassium | 117.24mg | 2% | |
| Total Carbs | 6.55g | 2% | |
| Sugars | 1.64g | 5% | |
| Dietary Fiber | 1.32g | 4% | |
| Protein | 4.51g | 7% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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