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Hearty Lentil Stew with Bacon

This is comfort food at its finest, mama! The smoky bacon adds incredible depth to tender lentils and vegetables, creating a stick-to-your-ribs meal that's perfect for chilly evenings. Trust me, the flavors meld together beautifully overnight, making tomorrow's lunch even more delicious than dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 1 large onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1½ cups dried green or brown lentils rinsed
  • 6 cups chicken or vegetable broth
  • 1 can 14.5 oz diced tomatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 cups chopped kale or spinach
  • Salt and black pepper to taste
  • 2 tablespoons red wine vinegar

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
  2. Add the onion, carrots, and celery to the bacon fat and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
  3. Add the lentils, broth, diced tomatoes (with their juices), bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30-35 minutes until lentils are tender.
  4. Stir in the chopped kale or spinach and cook for 3-5 minutes until wilted. Remove bay leaves.
  5. Stir in the red wine vinegar and most of the crispy bacon (reserve some for garnish). Season generously with salt and pepper to taste.
  6. Let the stew rest for 5-10 minutes before serving. Top each bowl with reserved bacon pieces. Refrigerate leftovers for up to 4 days—it only gets better!