Lentils and Bacon
Savor the perfect harmony of hearty flavor and rustic comfort with this Lentils and Bacon recipe—a delightful blend of tender green or brown lentils, smoky crispy bacon, and aromatic vegetables like onion, carrot, and celery. Simmered in a base of water or chicken broth with fresh thyme and bay leaf, this dish layers earthy and savory notes for a satisfying bite in every forkful. The lentils are enriched with the irresistible richness of bacon drippings, while a finishing sprinkle of fresh parsley adds a vibrant touch. Ready in under an hour with minimal prep, this wholesome, protein-packed dish shines as a cozy main course or a flavorful side for any weeknight dinner. Perfect for bacon lovers and lentil enthusiasts alike, this recipe is a testament to bold yet balanced comfort food.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 4 cups water or chicken broth
- 6 slices bacon
- 1 medium, diced yellow onion
- 1 medium, diced carrot
- 1 medium, diced celery stalk
- 2 minced garlic cloves
- 2 sprigs fresh thyme
- 1 whole bay leaf
- 1 tablespoon olive oil
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Rinse the lentils under cold water and set them aside.
In a medium saucepan, combine the lentils and water (or chicken broth). Add the thyme sprigs and bay leaf. Bring to a boil over medium-high heat. Reduce the heat to low and let the lentils simmer uncovered for 20-25 minutes, or until tender but not mushy. Drain and discard the thyme and bay leaf. Set cooked lentils aside.
While the lentils are cooking, heat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to cool. Once cooled, crumble the bacon into small pieces.
In the same skillet with the bacon drippings, add the olive oil if needed. Stir in the diced onion, carrot, and celery. Sauté for about 5-6 minutes, or until the vegetables are softened.
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently until fragrant.
Stir the cooked lentils into the skillet with the vegetables. Mix well to combine. Season with salt and black pepper to taste.
Add the crumbled bacon to the skillet and gently stir it into the lentils and vegetables.
Cook for another 2-3 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary.
Transfer the lentils and bacon to a serving dish. Garnish with chopped parsley if desired. Serve warm as a main or side dish.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3249 mg | 141% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 11.0 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
