Red Lentil and Fennel Ragout with Bacon, Carrots, and Thyme
Makes
4
servings
Add steamed kale or a green salad for a delicious gluten-free dinner.
Meal Type
Entrees
Diet Type
Gluten-Free
Ingredients
4 ounces sliced bacon, cut into ½ inch strips
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
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
1
Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove and drain on paper towels.
2
Leave about a tablespoon of the bacon drippings in the skillet. Add the carrots, fennel, onion, and salt. Sauté for 6 to 8 minutes.
3
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.
4
Mix in the bacon, zest, and lemon juice.
5
Serve with steamed kale or a green salad, and bread.