Lentils and Bacon Recipe

Name: Lentils and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15- 1/2 ounces, weight Lentils; 1 clove Garlic; 1 whole Bay Leaf; 1 whole Small Onion; 2 whole Cloves; 2 Tablespoons Unsalted Butter; 1 pound Bacon - Cubed; 1 whole Large Carrot, Minced; 1 stalk Celery, Minced; 1 whole Small Onion, Minced; 1 Tablespoon All-purpose Flour; 1 Tablespoon Red Wine Vinegar; Salt And Pepper

Servings: persons

15- 1/2 ounces, weight Lentils
1 clove Garlic
1 whole Bay Leaf
1 whole Small Onion
2 whole Cloves
2 Tablespoons Unsalted Butter
1 pound Bacon - Cubed
1 whole Large Carrot, Minced
1 stalk Celery, Minced
1 whole Small Onion, Minced
1 Tablespoon All-purpose Flour
1 Tablespoon Red Wine Vinegar
Salt And Pepper

1
Note: Prep time will vary depending on whether you have to soak your lentils or not.
2
Check your lentil package.
3
1.
4
(Check your package to see if your lentils require soaking.
5
If they do not, skip this step!)
6
Into a large stock pot add the dried lentils.
7
Cover with cold water (enough to fill pot about halfway).
8
Cover the pot with a lid and allow to soak overnight.
9
2.
10
Drain lentils and return to the stock pot.
11
Fill the pot with approximately 2 liters of cold water.
12
Add the garlic clove, bay leaf and 1 onion that you have studded with the cloves.
13
Bring to a boil then lower heat, cover and cook for approximately 35 minutes.
14
3.
15
WHILE the lentils are cooking, into a deep-sided pan add butter and melt over medium high heat.
16
Add bacon and cook until crispy.
17
4.
18
Once bacon is crispy, add minced carrot, celery and onion to the pan.
19
Stir well to combine.
20
Sprinkle with flour and stir again to combine.
21
Add 1 ladleful of the lentil cooking water to pan.
22
Reduce heat to LOW.
23
Cook for approximately 5 minutes.
24
5.
25
Drain lentils.
26
Discard the garlic, studded onion and bay leaf.
27
Place lentils into the pan with the bacon and vegetable mixture.
28
Add red wine vinegar.
29
Season with salt and pepper.
30
Continue cooking for approximately 10-15 minutes for stew-like consistency.
31
Note: If you prefer a more soup-like consistency, do not cook as long.

1148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 15- 1/2 ounces, weight Lentils, 1 clove Garlic, 1 whole Bay Leaf, 1 whole Small Onion, and more.

Yes, Lentils and Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentils and Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions