| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 3g | 47g |
| sugars | fibre | protein | salt |
| 7g | 18g | 20g | 1.2g |
One of the recipes close to my heart is the Lentil and Bacon Casserole. As a chef who deeply loves exploring the fusion of different cuisines, this is a dish that perfectly encapsulates the blend of hearty Western fare with spots of Asian influence. Through all my culinary travels, this recipe remains a constant favorite. Unassuming yet deceptively flavor-packed, it’s more than just a warm bowl of comfort—it’s a pot of nutritional goodness.
Familiar Influences
This Lentil and Bacon Casserole reminds me a lot of the multi-cultural tableau that is Seattle, my home town. It’s similar in spirit to the classic Japanese dish “Nikujaga” (Meat and Potatoes Stew), a staple in many Japanese homes. This casserole consists of lentils instead of potatoes, and bacon instead of thin slices of meat— but its hearty, affectionate spirit is quite similar.
Nutrition-Packed Comfort Food
When it comes to health benefits, this dish is a definite power-house. Lentils provide high levels of protein, essential amino acids, and a staggering variety of vitamins and minerals. Combined with the richness of bacon, the freshness of vegetables and apples, and the wonderful medley of seasonings, it achieves a balance between flavor and nutrition that can satisfy both the palate and the body.
The Lentil and Bacon Casserole works really well paired with traditional sourdough bread, or a light, crisp salad, making it versatile for a cozy family dinner or a hearty weeknight meal. It’s a loved recipe, no doubt, and one that I’m sure anyone who tries it would cherish as well.
What You’ll Need
- 1.5 cups dried lentils
- 6 slices of thick-cut bacon
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 2 teaspoons dried thyme
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 bay leaves
- Small handful fresh parsley, chopped
- 1 Apple, diced
Method
Step One
Begin by rinsing your lentils under cold water. Once they are thoroughly rinsed, set them aside for later use.
Step Two
Next, take your bacon and cut it into bite-sized pieces. Put a large pot on medium heat, and cook the bacon until it is crispy. Once it is done, remove it from the pot but leave the grease behind.
Step Three
Add the chopped onions, diced carrots, and diced celery to the pot with the bacon grease. Sauté these ingredients until they become slightly tender. This should take about 5 to 10 minutes.
Step Four
Proceed to add minced garlic to the mixture in the pot. Continue cooking for another minute until you can smell the garlic.
Step Five
Return the cooked bacon to the pot, and then add the can of diced tomatoes (with juice), chicken broth, dried thyme, ground black pepper, salt to taste, and bay leaves.
Step Six
Add the rinsed lentils to the pot. Bring the entire mixture to a boil over high heat, then reduce the heat and let it simmer for about 35 to 40 minutes or until the lentils are tender. Make sure to stir occasionally.
Step Seven
While the casserole is simmering, chop the apple into small pieces. Once the lentils are tender, add the diced apple and continue simmering for an additional 10 minutes.
Step Eight
Remove the pot from heat. Remember to discard the bay leaves before serving. Finally, sprinkle your casserole with the chopped fresh parsley for a burst of color and additional flavor. Your Lentil and Bacon Casserole is now ready to serve and enjoy!
