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Comfort Food: Lentils

November 2, 2015

What?  A blog post about food?

Shocking, right?

One of my goals for November is to really focus on making a lot of meals that I can make in large batches and freeze so that when Charlie comes in December, we have a nice stock of freezer meals to choose from. 

Luckily, a lot of the meals that you would freeze tend to be warm, heavy comfort foods—soups, stews, casseroles, etc.  Perfect fare for the month of November—our weather has turned chilly and drizzly, so these lentils were just what we wanted for a Sunday night dinner!  This recipe makes a lot, but you could easily halve it.

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Bacon Tomato Lentils

4 strips of bacon

1 large onion, diced

5 carrots, diced

2 tbsp. tomato paste

2 cans diced tomatoes

2 cups dried lentils

5-6 cups chicken broth

2 tbsp. lemon juice

Directions:

In a large pot, heat bacon.  Cook 4-5 minutes on each side, then remove to a plate with paper towels.  Cool. 

While bacon cools, add onion to pot.  Cook 5-6 minutes, then add carrots.  Tear bacon into bite-sized pieces, then return to pot.  Cook another 10 minutes, until vegetables are soft.  Add tomato paste, tomatoes, and lentils.  Stir well to combine.  Add broth and bring to a boil, scraping bottom of the pot to loosen any bits.  Add lemon juice and salt if necessary (between the bacon and the chicken broth, additional salt wasn’t necessary for ours, but you be the judge!).  Cover and reduce heat to a simmer.  Cook for another 30-40 minutes, until liquid is absorbed and lentils are soft.  Add additional liquid (water or broth) if needed until lentils are cooked through.

Like all good food, serve with bread. Smile

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