Food Network
Home> Recipes> Comfort food>
Stewed Lentils with Bacon and Herbs Recipe

Stewed Lentils with Bacon and Herbs

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 40

Showing 1-10 of 40

Sort by:

Newest

  • on May 20, 2013

    Flag

    Since discovering Anne Burrell I have developed a love for cooking. This recipe is PHENOMENAL. The Fennel, Vinegar and Mustard are an amazing marriage to the celery, onions and carrots. I really wish the nay sayers that give her negative remarks for double dipping on a TELEVISION SHOW where nobody sits to eat her food at the end but herself would...go and sit in a tree somewhere. She is cooking in a home setting I double dip in MY OWN kitchen when I make food for MYSELF... really people you are missing the gifts that she is giving us!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 20, 2013

    Flag

    The best lentils I have made - even though all I had was fennel seed which I crushed and cooked the lentils with. Will do this again with the fresh stuff.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 27, 2012

    Flag

    LOVED it. Ridiculously delicious. I'll probably drain some of the bacon fat off next time. I forgot to say - I happen to love vinegar so I used it and the mustard as the recipe calls for and it blew my mind with yumminess. I would not change the proportions for the world!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 01, 2011

    Flag

    Anne's show has only just come to Australian cable TV. I am enjoying the episodes I have seen so far - the meals are suitable for my family, and it is great learning so many tips and techniques from a professional chef and instructor.

    I am trying to do more with legumes (had a few shocking results with Indian so far! so I just made these lentils for dinner. I used thinly sliced pancetta instead of bacon. I deglazed the pan with 2 tablespoons of red wine vinegar, which worked out nicely. Unfortunately, I didn't see the comments about the mustard - for me, three tablespoons is over the top and overwhelms the dish. I suspect my four-year-old won't like it, but fingers crossed.

    I will make this dish again, but will cut down on the mustard.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 15, 2011

    Flag

    I was so excited to see this episode...I had everything in my fridge...even the fennel from my farm box...I was wondering hat to do with the fennel...this was the perfect answer...this is a delicious recipe. My 5 year old and not quite two year old loved it!!! I'll make this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 15, 2011

    Flag

    I fixed these, and based on reading the other reviews, I cut the vinegar down to 1/4 cup. I found even that to be a bit much vinegar, but otherwise these were wonderful! Next time I'll start with 1 Tablespoon vinegar, taste, and then go from there.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 29, 2011

    Flag

    Delicious! Based on other reviews, I used only 1/4c of the vinegar which I think worked well. Also, I threw in 1/2c of diced parsnips with the other veggies. Served with roast chicken and beets -- it was a big hit and we'll definitely make this again. Thanks Anne!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 22, 2011

    Flag

    QUESTION:

    I've never made lentils before. All the vegetables and dried lentils were rinsed before cooking them. After the lentils finished cooking and absorbing the vegetable stock, I thought they had almost a sandy texture. Also the the broth (after removing the lentils had a dark looking sludge at the bottom. Did anyone else experience this?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 17, 2011

    Flag

    I don't even like lentils and OMG -- these were DELICIOUS!! Thanks Anne!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 01, 2010

    Flag

    I love this recipe for lentils!! I've had them a few times before and have never really liked them. It always seemed like they were very bland. Not so with this recipe! I did follow the advice of others and really cut down on the vinegar (I used only 2 tablespoons but the recipe would have still been fine with up to 4 tablespoons -- no more though. It's really easy and fast to make too. i had it again the day after and it only got better. Yum!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.