I just noticed that with this recipe, I have 100 posts on my blog! Woo Hoo!
ANYway, we were getting ready to head to the mainland for the holidays so I wanted to use up what was in the fridge and pantry, including some lentils. This lentil recipe is another inspiration taken from the pages of “The Flavor Bible”, by Karen Page and Andrew Dornenburg. The smoky flavors of the bacon and the cumin combine with the lentils, onion and green pepper for a delightful side dish.
ANYway, we were getting ready to head to the mainland for the holidays so I wanted to use up what was in the fridge and pantry, including some lentils. This lentil recipe is another inspiration taken from the pages of “The Flavor Bible”, by Karen Page and Andrew Dornenburg. The smoky flavors of the bacon and the cumin combine with the lentils, onion and green pepper for a delightful side dish.
Makes 6 generous servings, each approximately 85 calories, 3 grams fat, 10 grams carbs, 3 grams fiber, 5 grams protein; 2 WW Points +
Ingredients:
1 cup lentils cooked per package instructions
5 pieces center cut bacon (or turkey bacon for South Beach)
1 cup green bell pepper, small chop
1 cup onion, small chop
1 TBSP cumin powder
1 tsp crushed garlic (from jar)
Salt and pepper to taste
Optional: fresh parsley for garnish
Method:
While lentils cook, cook bacon and chop (need 1/3-1/2 cup after chopping).
In bacon drippings (or olive oil if using turkey bacon), cook bell pepper, onion, garlic and cumin over medium for 15 minutes.
Stir in cooked and chopped bacon and cook another 15 minutes.
Drain lentils and stir in to veggie/bacon mixture.
Add salt and pepper to taste.
Garnish with parsley and serve.
I love cumin in just about anything. Do you have any good recipes featuring cumin?
Printable Recipe
