Stewed Lentils with Bacon and Herbs

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Hubby liked too, so it gets 5 stars. I think it was the mustard. I did put in less vinegar thanks to reviews; we don't like vinegar so much. My general cooking rule is that you can always add more, but you can't subtract. So when in doubt, start small & TASTE. I learned that from Anne...Anyway, the most exciting thing to me was that I used the broth technique a few days later to flavor some beans. I didn't want to cook them any more, so I heated up some salty broth & let the beans soak in it 20-30 mins. Voila! Thanks to Anne, I'm becoming a better cook! B/C she teaches technique. Thanks Anne!

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Have not tried these receipes as yet but intend to very soon. What's "double-dipping? (is it when the chef dips a spoon in the pot and tastes her food? What's the big deal if one is cooking for her family `? If company, well I can see trying to remember not to do this. Really, if it happens, surely it's a forgivable faux pas, non? Get a life, go play with the kids and make a few mud pies on the next rainy day. Life's too short to get upset about too much vinegar and double dippin.!!!! She is a fine cook/chef and puts on an entertaining show. Leave her alone.

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I decided to prepare one of my husbands favorite foods (lentils for Sunday dinner. I wanted to try a new take on an old favorite. I decided to make our Sunday meal the night before. Luckily I tasted the lentils prior to serving this to my husband. My husband hates vegetables but love bacon, so I thought this receipe would be good. The beans had to much vinegar and mustard. I had to add more water in an effort to dilute the strong vinegar taste, but no change. I wish the receipe's ingredients had been corrected or edited prior to posting the receipe. I looked all over for the fennel and was very happy to finally find the ingredient. Luckily, I had more llentils and the patient and time to re-start a new pot of lentils. I hate to waste food, especially in this economy. I wish I had the reviews first. I think Anne Burrell has a wonderful show, and I enjoy her energy, but this receipe needs to be edited before others make the same error.

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I don't really even LIKE lentils, then came this episode! I've made them twice, once with and the second without the vinegar. I liked the lentils both times; even more without the vinegar. Anne, you ROCK!

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Very good! Glad I read about reducing the vinegar portion. I think, next time, i will take the bacon out after I crisp it and add it back at the very end--I think the crispy texture would be nice, as the bacon gets soggy again when you add the cooking liquid, etc. It is very pungent, but good in small doses as a side dish! Didn't know lentils could be so tasty! And, to all of you that are freaking out over a double dip, get a life (and another bottle of Purell!

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Wow, I can't believe how great these lentils are. I made the whole Secret to Grilled Salmon menu and everything worked so well together. My husband was quite impressed and gave me the ultimate compliment--"This is restaurant quality." The leftovers were fantastic for lunch as well.
I read all the comments before making it and therefore changed the amount of vinegar and cut down on the mustard as suggested.
For all of you commenting on double-dipping, please don't. You screw up the rating for the recipe itself. If you have a problem, contact the FN. I double dip ALL THE TIME when cooking for just my husband. Anne's show doesn't take place in a restaurant but in a home kitchen (yes, I know it's a set, so double dip all you want Anne. I love your show!

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I am extremely disappointed and angry! I hadn't seen the show and followed the recipe using 1/2 C of vinegar, which ruined the dish! My family and I tasted it prior to the addition of the vinegar and it was fantastic! After adding the vinegar it was practically inedible!! What is the point of publishing these recipes if they are inaccurate. What a waste!

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Shame on you for double-dipping on a professional program. This recipe is probably very good, but the double-dipping really turned me off on the recipe and your professional demeanor.

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I had tried lentils probably 10-12 years ago and didn't care for them at all. I just did not like the taste of the lentils. After watching Anne create this recipe, I decided to give it another shot and I am glad I did. I prepared the recipe just as given with the exception of the fennel because I didn't have any on hand. I used celery instead. But did everything else the same. They were excellent. I plan to have the left overs for lunch for the next few days. A small serving is very satisfying.and has tons of protein so thanks again Anne. Everything you cook is excellent. You are a true pro. And for all you germiphobes, get over it. I didn't see her serving anyone but herself. As for the bacon and the vegies on one cutting board. Yes, I would be bad if the vegetables weren't going to be cooked but they were cooked with the bacon. I don't believe you would put them in the pan and not let the vegies touch the bacon. It all cooks out. Anne went to an excellent culinary school where it is all about sanitation. So just enjoy her recipes and don't be so critial of every little thing.

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Thanks for such a good recipe. Everything was fantastic! I did watch the episode so I knew to cut the red wine vinegar to 1/4 cup but had I not it still would have been great since I like vinegar.