Wednesday, February 5, 2014

Bacon Mushroom Lentils



Can u tell I was craving bacon when I made this weeks menu? This is the second dish featuring bacon this week. I have used turkey bacon which is 65% less fat than regular bacon and 1/2 of the cost. Plus, I like turkey bacon. :)

Bacon Mushroom Lentils


1 1/4 cups dry lentils
4 cups water
2 chicken bouillon cubes
half a 12 oz package turkey bacon, chopped and browned
2 tbs butter
8 oz fresh mushroom, quartered (don't be tempted to substitute canned. It's worth the extra $1 or so)
1 slice onion, chopped 
Salt and pepper to taste
Sprinkling of dried parsley

Add lentils, water, and bouillon cubes to a sauce pan. Bring to a boil. Cover, reduce heat and simmer until lentils are tender about 30 minutes. Drain. In a large skillet melt butter. Add onions and mushrooms and saute until mushrooms are tender. Stir in bacon and lentils. Cook until heated through. Season with salt, pepper and parsley. Serves 6.


Nutritional information
1/6 recipe, CALORIES 216, FAT 9 g, CARBS 21 g, PROTEIN 13 g, FIBER 8g, weight watchers points plus 8 points

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