Friday, January 22, 2010


serves four

1/4 pound bacon, slices cut crosswise into 1/2-inch strips
2 carrots, cut into 1-inch pieces
2 onions, cut into 1-inch chunks
2 ribs celery, cut into 1-inch pieces
1/2 pound mushrooms, sliced
6 cloves garlic, peeled
1 pound lentils (about 2 1/3 cups)
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups water
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
1 cup canned tomatoes in thick puree, chopped
2 teaspoons salt
1/4 teaspoon dried red-pepper flakes
1/4 teaspoon fresh-ground black pepper
1/2 cup tubetti or other small macaroni

In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.

bacon recipe courtesy of: Food & Wine

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