Lentil and Rice Bowls with Eggs and Bacon Recipe
Amount Per Serving
1 cup chopped carrots
1 1/2 cups small green lentils, rinsed well
4 cups low sodium chicken broth
1 bay leaf
1 cup water
1/2 tsp olive oil
3/4 cup diced tomato
1/3 cup chopped scallion
1 clove garlic, minced
7 1/2 cups cooked brown rice
5 large hard boiled eggs, chopped
5 slices cooked center cut bacon
2 tbsp scallion, chopped
kosher salt, to taste
Combine carrots, lentils, broth, bay leaf and water in a large pot or Dutch oven. Bring to a boil, cover and reduce heat to low 30 minutes.
Meanwhile heat a large skillet over medium heat with oil. Add oil, scallions and garlic and cook 2 1/2 minutes. Add tomatoes, salt and pepper and cook 2 1/2 minutes, stirring.
Stir into the lentils after they have cooked 30 minutes, then cook an additional 10 minutes covered.
To serve, ladle 2/3 cup of lentils over 3/4 cup rice. Top with 1/2 chopped egg, 1/2 slice chopped bacon, scallions and salt, to taste.
Keywords: Lentil and Rice Bowls with Eggs and Bacon