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Lentil and bacon stew recipe

Lentil and bacon stew recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Bean

A tasty and simple stew with red lentils, tomatoes, carrots and bacon. A great one pot dish for the whole family!


London, England, UK

8 people made this

IngredientsServes: 8

  • 150g bacon, diced
  • 2 onions, chopped
  • 6 garlic cloves, minced
  • 6 carrots, sliced
  • 2 (400g) tins diced tomatoes
  • 3 bay leaves
  • 1 1/2 teaspoons dried thyme
  • 400g red lentils
  • 2 teaspoons salt
  • 1.5L chicken stock
  • 6 teaspoons balsamic vinegar
  • 6 tablespoons chopped fresh parsley

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. In a large saucepan over a medium heat fry the bacon for 5 minutes until crispy. Pour off most of the fat.
  2. Add onions, garlic and carrots and cook and stir for 2 minutes until soft.
  3. Stir in the tomatoes with juice, bay leaves, thyme, red lentils, salt and chicken stock and bring to the boil. Cover, reduce the heat and simmer for 30 minutes, until lentils are soft.
  4. Remove bay leaves and stir in balsamic vinegar. Garnish with parsley and serve.

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  • a good handful, chopped unsmoked bacon or pancetta
  • 4 medium sized onions
  • 3 small carrots
  • ½ tsp mild paprika
  • ½ tsp ground cinnamon
  • ½ nutmeg, for grating
  • 300g/10oz Puy lentils
  • 500ml/1pint stock
  • a handful parsley
  • knob of butter
  • 100g/4oz crème fraîche

Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened.

While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg.

The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top.


  • 1 tablespoon olive oil
  • 1 ¼ cups finely chopped celery (4-6 stalks) or fennel (1 bulb)
  • 3 small carrots, peeled and finely chopped (1/2 cup)
  • ½ cup finely chopped red bell pepper
  • 5 tablespoons finely chopped shallot (1 large), divided
  • 2 large cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups French green lentils, sorted and rinsed
  • 4 cups low-sodium chicken broth or vegetable broth, or water
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • 1 small bunch Italian parsley, finely chopped (about 3/4 cup)
  • 1 large lime, juiced (2 Tbsp.)
  • 2 tablespoons white-wine vinegar

Heat oil in a 4- to 6-qt. pot over medium-high heat. Add celery (or fennel), carrots, bell pepper, 3 Tbsp. shallot, and garlic. Cook, stirring, until softened, about 3 minutes. Add tomato paste cook, stirring, for 30 seconds. Add lentils, broth (or water), 1/2 tsp. pepper, and 1/4 tsp. salt. Bring to a boil. Cover, reduce heat to low, and simmer until the lentils are tender, 35 to 40 minutes.

Meanwhile, combine parsley, lime juice, vinegar, and the remaining 2 Tbsp. shallot and 1/4 tsp. each pepper and salt in a small bowl stir well.

To serve, divide the stew among 4 bowls and top each with a dollop of the salsa verde. Pass the remaining salsa verde separately.

To make ahead: Prepare stew through Step 1. Refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, adding water if necessary.


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Recipe Summary

  • 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
  • ¼ teaspoon freshly ground black pepper

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.


Lentil & Bacon Stew

Takes 5 minutes to make, 30 minutes to cook. Lentils are a true store cupboard staple. Put them to hearty use in this delicious lentil and bacon stew recipe.

Ingredients

  • 1 tbsp olive oil
  • 150g smoked streaky bacon, chopped
  • 1 large red onion, sliced thinly
  • 200g dried green lentils, rinsed
  • 150ml red wine
  • 300ml chicken or vegetable stock, hot
  • 400ml passata
  • 400g tin chickpeas, drained and rinsed
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • Griddled toast (sourdough if you have some) or garlic bread to serve

Instructions

  1. Heat the olive oil in a large high-sided frying pan over a medium heat and fry the bacon until starting to crisp. Remove with a slotted spoon to a bowl. Add the onion to the pan, reduce the heat to low, then soften for 6 minutes.
  2. Stir through the dried green lentils, then pour over the red wine. Bubble for a couple of minutes until reduced, then pour over the hot stock. Bring to the boil, then reduce the heat and simmer gently for 15 minutes. Add the passata and stir in the chickpeas, dried rosemary and thyme, and crisp fried bacon. Simmer for 5 minutes more until the stock has been absorbed and the lentils are just tender. Season well with a little salt and plenty of freshly ground pepper. Serve spooned into bowls with griddled toasts or garlic bread for dipping.

Nutritional info

PER SERVING 461kcals, 13.2g fat (3.7g saturated), 19.7g protein, 47.2g carbs, 3.1g sugar, 1.4g salt

Chef’s tip: Perfect served alongside leftover sausages or pork chops. This dish would also be good served cold the following day with a little crumbled feta and a few rocket leaves stirred through. To add extra texture, use a good-quality tin of chopped tomatoes instead of the passata.


This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved

Going on a low-FODMAP diet certainly isn’t the most glamorous thing, but the regimen has demonstrated itself to be a huge solution for the millions of people who suffer from IBS. For the uninitiated, the term FODMAP is actually an acronym, one standing for fermentable oligo-, di-, mono-saccharadies, and polyols, or in layman’s terms, the fermentable carbs found in many of the most common foods we consume (think milk, wheat, and legumes). For some, these short-chain carbs are often not well absorbed into the small intestine, leaving many people with uncomfortable symptoms.

The Low-FODMAP IBS Solution Plan and Cookbook: Heal Your IBS with More Than 100 Low-FODMAP Recipes That Prep in 30 Minutes or Less, $26.99 on Amazon

Luckily, there are plenty of cookbooks out there to transition you into the diet. Take “ The Low-FODMAP IBS Solution Plan and Cookbook ” from Dr. Rachel Pauls , a surgeon and medical researcher who also doubles as a chef and FODMAP blogger. Rachel’s recipes are designed to guide you through a low-FODMAP diet and reduce IBS symptoms. The book is replete with over 100 gluten-free recipes—many geared to be on the table in just 30 minutes—like lemon chicken with rotini and vegetables, turkey sloppy joes, banana chocolate chip oat bars, and chewy brownie cookies with walnuts.

You’ll also find a 4-week meal plan, designed to phase you into the diet without it becoming super overwhelming. The book is suitable for multiple dietary restrictions, with plenty of options for vegan and vegetarian dishes.

Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, $44.99 on Amazon

Interested in trying out a low-FODMAP dish and seeing how you feel? Test out Rachel’s slow cooker bacon, potato, and lentil soup, a comforting stew intended to keep you warm and cozy as the temperature crawls back down. You simply have to rely on your slow cooker to do the heavy lifting: Drop cooked bacon, potatoes, carrots, lentils, parsnips, stock, and oil in and cook on low until the potatoes are just tender—about six to eight hours. At the last moment, toss in kale and squeeze lemon juice as needed. It’s a soup that feels like a bit of a cheat—thanks to the bacon—but plenty healthy enough to leave you feeling full and satisfied.

© 2020 Quarto Publishing Group USA Inc. Text © 2020 Rachel Pauls.

Slow Cooker Bacon, Potato & Lentil Soup Recipe

This soup is an instant classic. Hearty and flavorful, it reminds me of a split pea soup with bacon (but because peas are not low-FODMAP, I used lentils instead). The ingredients are easy to throw together, and your slow cooker does the rest. Set it up to cook overnight or while you run errands during the day. FODMAP fact: Regular cooked lentils are low-FODMAP in 2-tablespoon (23 g) servings. However, you can enjoy more of the canned variety because the FODMAPs leach into the liquid that is drained off. Therefore, 1/4 cup (46 g) of canned lentils is one low-FODMAP serving.


Ingredients

  • 2 cups/400 grams brown lentils (rinsed)
  • 2 whole bay leaves
  • 2 ounces bacon or Bauchspeck (cut into small dice)
  • 1/3 cup all-purpose flour
  • 1 small onion (finely chopped)
  • 1 carrot (peeled and cut into small dice)
  • 1/2 leek (finely chopped)
  • 1 cup beef broth
  • 2 to 3 tablespoons wine vinegar
  • Salt and pepper (to taste)
  • Fresh Spätzle (prepared)
  • Fresh Saiten or frankfurters (prepared)

Reviews ( 2 )

I grew up eating lentil soup cooked by my mother, but those were green or French lentils. I had always heard that red lentils don't hold their texture so well. Serendipitously, I had a bag of red lentils in my pantry that have gone untouched for years I honestly don't remember why I even bought them. This recipe seemed too simple, and boy is it ever, but the end result is illustrative of how just a few of the right ingredients combined in a certain way can make a stellar dish, and in a short time (30 mins if you know what you're doing). I did buzz it a couple of times with a stick blender to thicken it a little, but that's my personal taste. I will also add maybe a 1/4 to a 1/2 cup more lentils the next time because it's just a tad too brothy for me as prepared verbatim.


Preparation

Step 1

Pulse onion, fennel, carrots, and chopped garlic in a food processor until soffritto is finely chopped. Heat ¼ cup oil in a large pot over medium. Add soffritto, season with salt, and cook, stirring occasionally, until soft, 10–12 minutes. Stir in tomato paste and cook, stirring occasionally and adding a splash of water if mixture is browning too quickly, until golden brown and very soft (it will look almost like a purée), 10–12 minutes. Add lentils and 6 cups water. Lay Parmesan rind on top (it may stick if it falls to the bottom). Bring mixture to a boil, reduce heat, and simmer until lentils are tender, 35–45 minutes, depending on type. Taste and season with more salt.

Step 2

Meanwhile, place spinach in a glass bowl and add a splash of water and a pinch of salt. Microwave on high until bright green and slightly wilted, about 1 minute. Squeeze firmly to expel excess water, then cut in half. (If you don’t have a microwave, add the spinach directly to the pot and let it wilt slightly before making divots for eggs.) Thin stew with water by ¼-cupfuls if needed to loosen. Scatter wilted spinach across the top.

Step 3

Using the back of a spoon, create 4 divots in surface of stew and drop an egg into each. Cover pot and simmer stew very gently just until eggs are set, 8–12 minutes.

Step 4

While the eggs are cooking, heat a small saucepan over medium-high pour in oil to come ¼" up sides. Working one at a time, fry slices of bread, turning once and adding more oil as needed, until golden brown and crisp, about 1 minute per side for each slice. Season lightly with salt and rub with garlic clove.

Step 5

Carefully divide stew and eggs among bowls, add a splash of vinegar to each, and top with Pecorino. Serve with fried bread.

Step 6

Do Ahead: Stew (without eggs and spinach) can be made 3 days ahead. Let cool cover and chill.

How would you rate Lentil and Egg Stew?

Very nice. A few tips: cook down the soffritto even more than indicated. It should turn dark and form a "fond" on the bottom of the pan that you can lift off with a few drops of water before it burns. Let the fond form 2 or 3 times. This is where flavour comes from. Also: add some thyme and/or bay leaf. No fennel? Use celery or parsnips (very riffable). Finally, DO NOT skip the vinegar and pecorino their zing counterbalances the earthiness of the lentils and soffritto. One more thing: if (like me) you have trouble getting the eggs to cook right (I can NOT do shakshuka right to save my life) try poaching the eggs instead and laying them into the stew after plating. One more pot, but much better control over the final result. (That's how a restaurant would do it.) Another thing: you can use blanched and chopped kale instead of spinach if you prefer.

Delicious! Cook it in veg stock instead of water though - otherwise perfect! Yum!

I thought this was fantastic and really used it as a base recipe. It leaves so much open to take it in any direction. I was able to clean out a bunch of stuff in my fridge - the rest of a jar of tomato sauce, some creamed spinach, red lentils. It is hearty, healthy, and inexpensive. Love it!

Quite an underwhelming soup, it really does not taste like much. Maybe a bit more tomato paste or using chicken stock instead of water. Anyways, first recipe of many that I’ve done from BA that I didn’t like.

I definitely agree with the other reviewer that this makes anywhere from 6-8 servings, rather than 4. Which is great, you can easily make this with the best available ingredients for around $3/serving. I've tried this recipe a few times and to avoid the boring factor another reviewer mentioned, make sure you season the soffrito very well, do NOT skip the vinegar/pecorino (both essential) and I sometimes simmer with a few sprigs of thyme if I have it. This is a go-to cheap, healthy, tasty, and lasts-all-week meal for me.

Not to be a contrarian, but I found the taste to be less than "blah" and a lot of work for very little to serve up again. There are a lot of lentil recipes out there that are worth doing numerous times. This one, not so much.

This is a great Lentil Stew recipe. So much flavor from so few ingredients and almost no fat. It makes much more than four servings. (Iɽ say 8)