Lentil Stew for One
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Green lentils simmered with bacon, kale, carrot, and tomato in chicken broth, topped with Parmesan.
Ingredients
- 1 slice bacon
- ¼ cup chopped onion
- 1 small carrot chopped
- ¼ cup chopped kale
- 1 garlic clove minced
- ½ tsp Italian seasoning
- ¼ cup dry green lentils
- 8 grape tomatoes halved, or 1 medium chopped tomato
- 1 cup low-sodium chicken broth
- ⅛ tsp coarsely ground black pepper
- ¼ tsp kosher salt
- 1 tbsp grated Parmesan optional topping
Equipment
- saucepan
Directions
- Cook the bacon in a 2-quart saucepan over medium heat until crisp. Move it to a paper towel and leave the drippings in the pan.
- Add the onion, carrot, and kale and cook for 3 minutes. Stir in the garlic and Italian seasoning and cook 30 seconds more.
- Rinse the lentils and add them with the tomato, broth, and pepper. Bring to a simmer, then turn the heat to medium-low, cover, and cook for 18 to 20 minutes, until the lentils are tender.
- Stir in the salt and crumble the bacon over the top. Sprinkle with Parmesan, if you like.
Notes
The finished stew can be frozen for up to 3 months.
Nutrition
Serving: 523g | Calories: 310kcal | Carbohydrates: 48g | Protein: 22g | Fat: 5.3g | Saturated Fat: 1.6g | Trans Fat: 0g | Cholesterol: 7.9mg | Sodium: 839mg | Potassium: 1123mg | Fiber: 9.2g | Sugar: 8.6g | Vitamin A: 8090IU | Vitamin C: 33mg | Calcium: 94mg | Iron: 4.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); bacon counted as cooked bacon, carrot counted as carrots, ½ tsp Italian seasoning counted as dried oregano, ¼ cup dry green lentils counted as dry lentils, tomatoes (the first choice counted). Brands and portions vary, so use it only as an approximation.