Best Emerils Bacon Lentils Recipes
EMERIL'S BACON LENTILS
I came across this on the Food Network. I was on a quest to do something with a bag of lentils a neighbor gave me. I didn't know what they were and didn't know how to prepare them. I lightened up the orig. recipe that called for bacon slices and use bouillion instead of stock to fit my own needs. This is an excellent recipe. You must try these!
Provided by Covelli
Categories Lentil
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat large soup pot over med high heat with oil.
- Add onions, celery, and carrots.
- Cook until the veggies sweat a little and become tender.
- Add bacon bits, bay leaves, and lentils.
- Cook for a few minutes, stirring constantly to not burn the bacon.
- Add the water and boillion cubes.
- Bring to a boil.
- Cover and cook for about 30 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 90.3, Fat 3.9, SaturatedFat 0.8, Cholesterol 3.2, Sodium 708.7, Carbohydrate 9.4, Fiber 3.3, Sugar 1.8, Protein 5
STEWED LENTILS WITH BACON AND HERBS
Provided by Anne Burrell
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
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!!
EMERIL'S LENTIL STEW
This is my absolute FAVORITE lentil soup/stew. It is very thick, you may want to have extra chicken broth on hand to add to suit the soup to your liking. This stew has alot of flavor depth. It's not your average lentil soup (bland). The feta cheese and lemon zest take lentil stew to a whole other level. You'll love this stew!!! (Even people who don't LOVE lentils enjoy this stew!) Note: This recipe includes fresh mint, but I have never added it. Someday I may give it a try, but mint is expensive, and I think this recipe is perfect without it. Another tip: This recipe calls for spinach, which I have used and is very delicious....but, I find that using kale instead of spinach, makes the stew even heartier; and kale holds up better if you plan on freezing or eating the stew as a leftover. Can also be made with arugula. This recipe is very forgiving with substitutions. But, don't omit the lemon zest and feta cheese!
Provided by amievv821
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot heat oil over medium heat.
- Add the garlic, cook, stirring for 30 seconds.
- Add the chicken stock, lentils, and tomatoes, and then bring to a boil.
- Reduce the heat, cover, and simmer for 10 minutes.
- Add the potatoes, cook uncovered for 15 minutes, stirring occasionally.
- Add the lemon juice, zest, and spinach.
- Simmer for 2 minutes or until the spinach wilts.
- Fold in the mint and parsley.
- Adjust the seasonings.
- Serve with crumbled feta.
Nutrition Facts : Calories 698.4, Fat 18.2, SaturatedFat 4.2, Cholesterol 19.1, Sodium 721.6, Carbohydrate 95.7, Fiber 34.4, Sugar 10.7, Protein 40.6
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