Stewed Lentils with Bacon and Herbs

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I've been watching the show and cooking every recipe for some time now. This one is no different. Most of the items she makes are quite advanced and I can?t imagine packing it all in 30 minutes without some short cuts. She's cooking in her own kitchen for herself and providing commercial recipes to the public. So, I take all the silly comments about etiquette as ridiculous. All of you double dip, use the same cutting board and spoon at home. Especially if you only had 30 minutes to cook it.
Keep cooking Ann; you are by far the best chef on TV
PS: I love vinegar :-

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For those who thought the lentils had too much vinegar, I saw the show today where she made this recipe. In the beginning of the show she says to add 1/4 cup red wine vinegar.

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It sure seemed like a lot! The dish was still very good. I was able to offset the extra acidity by adding some honey and a little extra olive oil. I would still like to know if the amount is a misprint or maybe Anne has some magical red wine vinegar elixir in her cabinet?
As for the double-dipping, let's use some common sense. This is a show about cooking at home and when I cook for my immediate family, I taste with the same spoon I use to stir, no worries. But when I'm preparing a meal for people outside my family, I always, ALWAYS, use a separate tasting spoon (spoon from pot puts a sample on the spoon that goes in my mouth. And were I to ever work in a restaurant kitchen, I would use a clean spoon for every taste. Capiche?

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There is a mistake in this recipe. The tastey lentils and herbs were overpowered by the 1/2 cup vinegar and 3 tablespoons mustard. When I downloaded this recipe there were no other comments from other viewers. Now I see that other people discovered the same flaw. Not sure I will have the patience to do this again. It would be most helpful if someone at the food network would proof these recipes. This is a waste of time and money.

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I love lentils and this dish was a winner. I will make it again and again. Thanks Anne as always. Now for the comment on "cooking etiquette" below, please give me a break. If you have such a problem with how Anne Burrell, the chef mind you, prepares and test tastes her dishes, don't watch the show! Obviously, Anne is talented enough to have established her own restraurant, have her own TV show on a very popular cable station and cook along side Mario B. Wow, she certainly has done pretty well for herself. So, Anne keep doing what your doing, double dipping or not, cause you certainly have it right!

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this is my first time cooking and eating lentils. I'd seen a special on a morning show that praised the little bean for its high protein and iron....I'm anemic so i figured i'd give them a try.

I was quite impressed. i really dont like beans, but these were pretty good. i took another commenters suggestion and served them over some bag salad greens at room temperature. i'm not a vinegary person, so i only used 2 tbsp of vinegar and 2 of the mustard. I also used only the ingredients i had on hand, so no fennel, celery, or carrot, lol.

despite those things, this was a tasty dish. i will definitely try it again and will probably rate it a 5 star. i will also try it without the bacon as we have vegetarian friends.

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Right until I saw this show over the weekend I only made lentils in a soup... NEVER AGAIN! It's this recipe from now on!

My only deviation was I used approx 3 tablespoons of red wine vinegar because 1/2 a cup seemed too much for my taste buds.

Thanks Anne!

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Oh my gosh! I love lentils and my husband thinks they are fine as a side dish (especially with bacon or ham... :-D , but we loved this dish SO much I can't imagine making lentils any other way again. We both thought this dish could stand on it's own just with some crusty bread. The only mistake I make was in adding back too much of the cooking liquid together with the vinegar, so I had to cook it a bit longer to get rid of the extra liquid, but in the end, that didn't affect the taste one bit! I served this with Anne's braised short rib recipe and the whole meal was a complete overywhleming success! The ribs were great and the lentils, believe it or not, were even better. SO MUCH flavor. Thanks Anne for all your great recipes.

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Anne Burrell is a great chef, and her dishes are usually delicious. In this recipe, though, 1/2 cup of red vine vinegar simply overpowered the other flavors, making it, well, very vinegary. I watched the episode, and I don't remember this amount of vinegar being added -- maybe something got lost in the transcription.

My advice is to start with perhaps three tablespoons of vinegar, then taste and work up from there as needed.

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The aromatics, the meld, what a wonderful concept for plain little ole lentils...
You're a treat to watch and the show is great....

Jay