Ingredients
3 strips (3 ounces) bacon,
cut into 1/2-inch pieces
1 large onion, chopped
1-14.5 oz. can sliced
carrots, drained (take a long knife and cut them up in the can)
1-14.5 oz. can diced
tomatoes with juice
½ tsp. garlic powder
1 cup lentils, picked over
and rinsed
1/2 teaspoon coriander
2 cans (14 1/2 ounces
each) reduced-sodium chicken broth (3 1/2 cups)
1 cup water
1 tablespoon red-wine
vinegar
1 ½ tsp. Kosher salt
¼ to ½ tsp. coarse ground
pepper
½ T. dried parsley
Directions
1.
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. (I
use 1 T. butter or 1 T. olive oil because I use pre-cooked bacon that doesn’t
have fat)
2.
Add onion and garlic
powder and cook until onions are translucent
3.
Add lentils,
coriander, broth, vinegar, salt and pepper 1 cup water. Bring to a boil; reduce
to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.