Bacon, Onion, and Brown Lentil Skillet

By Sleepwokker

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

Preparation

Step 1

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.