Red Lentil and Fennel Ragout with Bacon, Carrots, and Thyme
4
2 carrots, sliced thin
1 bulb fennel, trimmed, halved, and sliced thin
1 small yellow onion, sliced thin
1 teaspoon sea salt
2 cups chicken stock
1 teaspoon fresh thyme, minced
½ teaspoon black pepper
1 cup red lentils, soaked for 1 hour and drained
1 teaspoon lemon zest
3 tablespoons lemon juice
Add steamed kale or a green salad for a delicious gluten-free dinner.
Meal Type
Entrees
Diet Type
Gluten-Free
Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove and drain on paper towels.
Leave about a tablespoon of the bacon drippings in the skillet. Add the carrots, fennel, onion, and salt. Sauté for 6 to 8 minutes.
Stir in the stock, thyme, pepper, and lentils. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring frequently. Look for the lentils to double in size and absorb most of the stock.
Mix in the bacon, zest, and lemon juice.
Serve with steamed kale or a green salad, and bread.
Ingredients
4 ounces sliced bacon, cut into ½ inch strips2 carrots, sliced thin
1 bulb fennel, trimmed, halved, and sliced thin
1 small yellow onion, sliced thin
1 teaspoon sea salt
2 cups chicken stock
1 teaspoon fresh thyme, minced
½ teaspoon black pepper
1 cup red lentils, soaked for 1 hour and drained
1 teaspoon lemon zest
3 tablespoons lemon juice