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Stewed Lentils with Bacon and Herbs

Anne Burrell
  • 90 minutes
  • Serves 4 to 6

INGREDIENTS

5

slices Bacon

2

Bay leaves

1/2

Carrot

1/2 cup

Carrot

1

stalk Celery

1/2 cup

Celery

1/2

Fennel, bulb

1/2 cup

Fennel

3 cloves

Garlic

1 1/2 cups

Green or black lentils

1/2

Red onion

1/2 cup

Red onion

1

small bundle Thyme

3 tbsp

Mustard, whole-grain

1

Kosher salt

1

Salt

1

Olive oil, Extra-virgin

1/2 cup

Red wine vinegar