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1
Heat a dutch oven or large pot over medium heat and cook bacon until crisp.
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2
Remove and set aside, then add onion to grease until softened, about 7 min and add garlic for another minute.
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3
Add the lentils, tomatoes and broth to deglaze the pot.
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4
Bring to a boil, reduce the heat to low/medium, cover and simmer for 25-40 minutes, stirring and keeping an eye on the lentils as you want them to soften but not be mush.
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5
When the lentils are tender, add the salt, chili powder, red pepper flakes, paprika, lemon juice, white wine or vinegar and simmer for 5 or so minutes.
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6
Place in bowls to serve and top with bacon and cheese.
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7
With the leftovers, you can make one or both of the following recipes.
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8
* Add 1 more cup of broth, 1 tsp cayenne pepper (optional) and melt cheddar cheese to the lentil leftovers to make a dip that is great with pita chips or bread and vegetables like carrots and cauliflower.
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9
If you are worried about not having enough to feed your family or guests, add some cooked and smashed black beans or other beans.
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10
Or add 2-3 more cups of broth to make a soup and mash some of the lentils to thicken and top with more cheese.
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11
I used sharp cheddar which worked well with the smoky flavor.
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12
I think the soup could benefit from another cup of diced fire-roasted tomatoes to feed more people but that is up to you.
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13
These recipes can last for days from basically one lentil dish.
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14
Its economical, filling, fairly healthy and will serve quite a few people.
