Name: Lentils With Bacon And Tomatoes
Yield: 4 servings
Ingredients: 3 slices bacon; 2 teaspoons canola oil; 1 small onion, thinly sliced; 1 cup dry lentils; 1 cup quick-cooking barley; 2 (14 ounce) cans beef broth; 1 teaspoon ground cumin; 1/4 teaspoon ground allspice; 1 (14 1/2 ounce) can chopped tomatoes (undrained); 2 tablespoons chopped fresh parsley

Servings: 4 persons

3 slices bacon
2 teaspoons canola oil
1 small onion, thinly sliced
1 cup dry lentils
1 cup quick-cooking barley
2 (14 ounce) cans beef broth
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1 (14 1/2 ounce) can chopped tomatoes (undrained)
2 tablespoons chopped fresh parsley

1
1. Chop bacon and fry until crispy. Remove and set aside.
2
2. Heat oil in a Dutch oven (or else use the bacon fat), and saute onions with the lentils for 3 to 5 minutes, or until the onion is soft and lentils are lightly browned.
3
3. Add barley, broth, cumin and allspice. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15 minutes or until lentils are soft.
4
4. Add tomatoes and cook uncovered 15 to 20 minutes or until lentils and barley are tender and liquid is absorbed.
5
5. Before serving, stir in parsley and sprinkle bacon on top.

No nutritional information available.

No additional tips available.

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

Lentils With Bacon And Tomatoes

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