Beer-Seasoned Bacon and Lentil Stew recipe
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- Dish type
- Main course
- Stew and casserole
A robustly flavoured lentil stew recipe. Serve on a cold winter's day.
31 people made this
- 6 rashers streaky bacon, diced
- 1 onion, diced
- 1 clove garlic, finely chopped
- 125g celery, diced
- 125g carrots, diced
- 750ml beef stock
- 350ml beer
- 200g dried brown lentils, rinsed and drained
- 1 tablespoon maple syrup
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon celery salt
- salt and ground black pepper to taste
MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min
- Place a large pot over medium-high heat; cook the bacon in the pot until crisp, 5 to 7 minutes. Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes. Stir in the celery and carrot; cook another 2 minutes.
- Pour the beef stock and beer into the pot; bring to the boil. Stir in the lentils, maple syrup, nutmeg, caraway seeds and celery salt; cover and cook for 45 minutes. Season with salt and pepper.
Reviews & ratingsAverage global rating:(32)
Reviews in English (23)
Could be better....I only say this because I thought this was really heavy on the SALT. Beef stock, Bacon, Celery salt and then more SALT! The recipe could probably do without these last two salty ingredients. The flavour was fine but spoilt in my opinion by the saltiness. I will no doubt review again-09 Dec 2014
A nice hearty fall meal. I liked the flavor of the beer and the maple - it gave it a slightly sweet flavor. I did cook it down longer than suggested (about 65 minutes), so it was the thickness I liked. After the 45 minutes suggested, it was more like a soup.-08 Oct 2007
A thoroughly solid lentil stew. There was more flavour than my Oma's, but dumplings (like hers) would really put this in five star territory. Be careful with the amount of dried lentils that you add, as it will drastically change the amount of liquid left over. I found 1 and a half cups of lentils created a thick stew, while a single cup had significantly more broth. I used both red and green lentils together with success.-01 Nov 2007
Sautéed Bacon, Mushrooms, and Lentils
Adapted from Ryland Peters & Small | Tapas and Other Spanish Plates to Share | Ryland Peters & Small, 2010
Small brown lentils work well in this recipe because they stay firm during cooking, but the big green ones called castellanas have a good flavor, too.–Editors of Tapas and Other Spanish Plates to Share
*Can I make this recipe without bacon?
While it may seem criminal to bathe the walloping nutrition of lentils and mushrooms with anything unwholesome, there’s something to be said for quality of life. So crumble all the bacon you want on top of this simple side dish. Heck, replace the olive oil with copious amounts of bacon drippings. No need to feel any remorse. (Don’t believe us? Take a cue from fat evangelist Jennifer McLagan).
Ingredients Notes For This Recipe
Dry French Green Lentils
For this recipe look for &ldquogreen&rdquo lentils or those labeled French or Du Puy Lentils. They are great in this recipe because they hold their shape and texture better than other types of lentils.
- Origin: French lentils, or Du Puy Lentils are dark green and smaller than brown lentils and grown in the central region of France.
- Purchasing: You can commonly find green lentils in the bulk section of health food stores and large supermarkets. They are also occasionally available in the rice and bean section of grocery store, often packaged in cellophane bags. They are also available online.
- Taste and Texture: They have a slightly nutty flavor and pleasant meaty texture. I love the way they can be sauteed without becoming mealy or falling apart.
- Soaking: You do not need to soak any variety of lentils in water overnight before cooking them because they cook very quickly from dried. The exception is if you like to soak your legumes before cooking them to make them more easily digestible. In that case, know that French Lentils (and Black Lentils) are varieties that can be soaked without losing their texture. Keep an eye on them while they are simmering to make sure they do not split and fall apart. Note: I do not recommend soaking brown lentils because they overcook too easily.
- Substitutions: If you cannot find these green French lentils for this recipe, you can substitute another variety of lentils except red lentils which break down too much. Cooking times will vary.
I only used a small amount of bacon to add flavor to theis dish, so it is best to look for thick cut if you can. It has the best chewy texture when mixed into the cooked lentils.
Extra-virgin olive oil
The olive oil is used to cook the veggies and to moisten the saute as well. I like to reserve a little bit of it to stir in at the end, so if you have a more fruity olive oil for finishing dishes, use that (at least for the final step.)
The sauteed red onion in this recipe help build a more complex flavor and savory taste. I like to dice the onion pretty finely, because all of the other ingredients are so small. I like when it blends right into the lentils.
Celery hearts and leaves
I like to use the tender light green stalks in the center of the bunch for this recipe. The combo of the light green stalks and frilly leaves have a slightly sweet and slightly bitter taste that balances with the sour vinegar and salty bacon. Chop them finely so they become tender more easily when sauteed with the onion.
This is such a simple dish, and lentils can be pretty flat tasting on their own, so I added two tablespoons of chopped garlic to the veggie mix (in addition to the onion) to really make the flavors are rich as possible.
If you happen to make roasted garlic, two tablespoons of that would be an amazing addition instead of fresh. Stir it in with the vinegar.
Salt, pepper dry thyme, smoked paprika
For seasoning I used salt, pepper and thyme which are classic ingredients in French Bistro style lentils. I pepped up the smoky bacon flavor with smoked paprika.
This recipe would not be complete without the addition of vinegar. I chose cider vinegar today, but sherry vinegar would be my second choice and red wine vinegar a close third. You can read more about the different types of vinegar here.
Feel free to substitute another vinegar, but I do not recommend balsamic because it is too sweet.
Flat leaf parsley
I think adding fresh raw parsley at the end is essential for contrast and grassy freshness to balance the earthy and smoky lentils. Just chop a handful of washed parsley leaves (no need to measure) and add it in after the lentils come off the heat.
Bavarian Lentil Soup
Have you ever had a Bavarian Lentil Soup served at a German Restaurant?
It’s basically perfection in a bowl. Bacon + Lentils + Leeks + Angel Tears.
Okay, there are no angel tears in this recipe, but only because I couldn’t find a good source today.
Please just ignore me, I’m having a weird morning.
I love, love, love this Bavarian Lentil Soup recipe!
It’s amazing and savory and delicious and you should definitely bake up a loaf of Savory Irish Soda Bread to go with it because it will change your life.
Random change of subject: Have I told you about the amazing and adorable kitchen scale the husband got me for Christmas?
Seriously, you guys, it’s so cute. I snapped a picture of it while I was weighing the bacon for this recipe. Just look:
It is so darn handy! Wanna know a weird secret? Before I had this thing, I would weigh food using this method: Weigh myself. Weigh myself holding the food. Subtract the difference. Urgh. I’m a weirdo.
I’m just not great at eyeing a chicken breast and thinking, hmm, yep, that looks to be about a pound and half.
Plus, I just love kitchen gadgets. I wrapped the little top thing with foil so I didn’t get it dirty from the bacon because I’m a bad person and I’d rather waste foil than wash something.
So other than the fun of weighing bacon, here’s a few reasons you should make this Bavarian soup:
- You get to weigh bacon. Oops, already said that.
- Lentils are so cheap they are practically free.
- This soup is a nutritional powerhouse!
- It’s really, really easy.
- You get to use your beautiful enameled cast iron dutch oven.
Oh! And the bread. Gotta make the bread. Start to finish, you could have delicious lentil soup and Irish soda bread in an hour and fifteen minutes.
Put the bread in first, then make the soup while it’s baking.
Another great option is to serve Homemade German Spaetzle as a side with this German Lentil Soup!
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.
- 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
- 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.
- 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.
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.
Lentil Stew with Bacon and Salmon
6 strips of chopped bacon
2 finely minced cloves of garlic
½ peeled and small diced yellow onion
2 seeded and small diced red bell pepper
3 peeled and small diced carrots
4 small diced stalks of celery
1 pound of dry lentils
64 ounces of vegetable stock
1 15-ounce can of chick peas, drained
1 tablespoon each of fresh rosemary and thyme leaves
2 cups of packed baby spinach
2 pounds of skinned salmon, cut into 4 ounce portions
Kosher salt and fresh cracked pepper to taste
1. Preheat the oven to 375°.
2. Add the bacon to a shallow large pot and cook until browned and crispy. Set the bacon aside and add the garlic, onion, peppers, carrots and celery to the pot and sauté for 4 to 5 minutes or until lightly browned.
3. Remove the vegetables and add the lentils and 3/4 of the chicken stock and simmer over medium-low heat for 20 to 25 minutes or until al dente.
4. Add the cooked vegetables, bacon, chick peas, herbs, spinach, and salt and pepper to the pot and stir until combined.
5. Next, pour the remaining stock into the pot and evenly place the salmon fillets right into the stew. Season the tops of the salmon with salt and pepper and bake in the oven for 17 to 20 minutes or until they are cooked through.
- 1 slice bacon
- 1 tablespoon olive oil
- ¼ cup all-purpose flour
- 1 ½ pounds London broil-cut beef, cut into chunks
- 2 cups low-sodium beef stock
- 1 cup Burgundy wine
- 4 carrots, cut into chunks
- 1 pound potatoes, cut into chunks
- ½ pound mushrooms, sliced
- 2 garlic cloves, minced
- 1 onion, cut into chunks
- 1 teaspoon dried marjoram
- ¾ teaspoon ground thyme
- ½ teaspoon seasoned salt
- ⅛ teaspoon salt
- 1 pinch ground black pepper, or to taste
Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
Pour flour into a large sealable plastic bag add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.
A QUICK SQUASH STEW
A quick squash stew. Photograph: Jonathan Lovekin for the Observer
At this time of year, the thick-skinned onion squash are still in good condition, as well as the large blue varieties such as Crown Prince. The ever-present butternut is good here, too.
pumpkin, butternut or winter squash 1 kg
groundnut oil 3 tbsp
tomato purée 2 tsp
chopped tomatoes a 400g can
dried oregano a generous tsp
parsley a few sprigs
steamed brown rice to serve
Peel the squash, halve it and scoop out and set aside the seeds. You should have about 800g flesh. Cut into large dice, about 1-2cm square.
Warm the oil in a wide, deep pan, add the pieces of squash (you may have to cook it in two batches so as not to crowd the pan) and leave them to fry till golden brown on their edges. Move them round the pan as they cook, adding more oil if necessary, then remove them from the pan with a draining spoon. (If you wish, wash a handful of the discarded pumpkin seeds, dry them and toast in a non-stick pan till golden brown. Set aside. You can scatter them over the stew later.)
Peel and slice the onions, then add them to the empty pan over a low to moderate heat. Stirring occasionally, leave them for 10 minutes or until pale amber in colour and tender enough to crush between your thumb and finger.
Stir in the tomato purée, scraping away at the tasty, sticky residue in the pan with a wooden spoon. Fry briefly, then add the tomatoes, oregano and a little salt and ground black pepper. Fill the empty tomato can with water and pour into the pan, stirring thoroughly, and bring to the boil.
Return the squash to the pan and leave to simmer, with the occasional, gentle stir, for 25 minutes or until everything is soft when pressed gently with a fork.
Chop the parsley and stir in. Check the seasoning and serve with the brown rice.
Whether you prefer streaky or smoked, go beyond the breakfast plate with this budget-friendly ingredient.
Bacon & roast onion salad
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Boiled bacon with cabbage & carrots
A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!
Garlic bacon butties
You'll need good, crusty white bread for these instant hangover cures
Bacon & parsley hotcakes
This is perfect for a lazy brunch or a quick supper. To make brunch even easier, make the dry mix the night before, then stir in the eggs and milk
Pea & bacon pasties
Fill puff pastry with a mascarpone, smoked bacon, peas and Parmesan mix, shape into parcels and bake until crisp
Bacon & broccoli pasta
A quick and tasty pasta dish that goes from pot to plate in just 20 minutes making it an ideal midweek meal
- 3 strips (3 ounces) bacon, cut into 1/2-inch pieces
- 1 large onion, chopped
- 3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups lentils, picked over and rinsed
- 1/2 teaspoon dried thyme
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
- 1 tablespoon red-wine vinegar
- Coarse salt and freshly ground pepper
In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
Add onion and carrots cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
Add lentils, thyme, broth, and 2 cups water. Bring to a boil reduce to a simmer. Cover cook until lentils are tender, 30 to 45 minutes.
Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.
&ldquoAt Stew Leonard&rsquos, we follow a principle so important that we etched it into a three-ton granite rock! Rule 1: The customer is always right! Rule 2: If the customer is ever wrong, reread Rule 1!&rdquo