- 6 strips bacon, chopped into small strips
- 1 tablespoon olive oil
- 1 white onion, chopped
- 4 cloves garlic, minced
- 3-4 medium carrots, sliced into coins
- 1 Tablespoon red wine vinegar
- 1 lb. Puy French lentils
- 1 quart low sodium chicken stock
- 1 tsp kosher salt
- 2 tablespoons unsalted butter
- 1 cup chopped dried cherries
Pour the red wine vinegar and stir to scrape all the lovely bits off the bottom of the pan. Add the lentils and stir until they are coated with the oil, about 2 minutes.
Add the chicken stock and simmer for about 10 -15 minutes, or until the liquid is all gone. Mix in the salt and butter and cherries. Serve warm.
Please take a moment to visit Kristen's website and enjoy our archive of her previous recipes published in Macaroni Kid:
Citrus Spiced Mulled Apple Cider
Chocolate Pear Cake
Quick Dilly Beans
Spicy Peach Sauce
Blueberry Cinnamon Rolls
Sea Salted Chocolate Chip Coookies
Whole Grain Mustard
Homemade Mayo
Roasted Garlic
Chicken Pozole Recipe
Cleansing Juices
Homemade Gnocchi with Brown Butter Sage Sauce
BLT (etc) Salad with Honey Citrus Vinaigrette
Homemade Teriyaki Sauce
Baked Chickpeas with Eggs & Feta
Butternut Squash Soup
Sushi Tortilla Wrap
Black Bean Quinoa Cakes
Spicy Pulled Pork
Crispy Brown Rice Peanut Butter Munchies
Fish Tacos
Thai Salad
Homemade Granola
Quiche
Pumpkin Risotto
Chunky Chicken Chili
Seasonal Grilled Pizza
Healthy Oat Bars
Lamb Chops
Rustic Gazpacho
Irish Soda Bread
Rhubarb-Vanilla Bean Jam
Almond Polenta Cake with Elderflower Honey Glaze
Homemade Marshmallows
No-Fuss Sugar Cookies
