Lentils and Rice with Eggs and Bacon
If you’re a busy family in pursuit of tasty, nutritious dishes that satisfy everyone’s hunger, look no further than lentils and rice topped with eggs and bacon. This budget-friendly recipe is simple to whip up and yields a generous portion, ensuring you have plenty of leftovers for later!
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Ingredients
- 1 cup chopped carrots
- 1 cup water
- 1/2 tsp olive oil
- 3/4 cup diced tomato
- 1/3 cup chopped scallion
- 1 clove garlic
- 7 1/2 cups cooked brown rice
- 5 large hard boiled eggs
- 5 slices cooked center cut bacon
- 2 tbsp scallion
- kosher salt
- 1 bay leaf
- 1 1/2 cups small green lentils
- 4 cups low sodium chicken broth
Instructions
- 1
In a spacious pot or Dutch oven, mix together the carrots, lentils, broth, bay leaf, and water. Bring the mixture to a rolling boil, then cover and lower the heat to simmer for 30 minutes.
- 2
In the meantime, heat a large skillet over medium heat and add the oil. Toss in the scallions and garlic, sautéing for 2 1/2 minutes. Next, incorporate the tomatoes, salt, and pepper, and continue to cook for another 2 1/2 minutes, stirring occasionally.
- 3
After the lentils have simmered for 30 minutes, stir in the contents from the skillet, then cover and let it cook for an additional 10 minutes.
- 4
To serve, spoon 2/3 cup of the lentil mixture over 3/4 cup of rice. Garnish with half of a chopped egg, a slice of bacon cut into pieces, some scallions, and season with salt according to your preference.