Vegetable and Bacon Lentils

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Vegetable and Bacon Lentils

Doesn't everything taste better with Bacon!  Yes,  I thought so...  I made this with pan seared salmon on my cast iron pan and it was an amazing dinner!

I love using one pot to make any dish.



  • 4 slices thick bacon, chopped
  • 1 cup butternut squash, chopped (small)
  • 1 zucchini, shredded (about 1 cup)
  • 1 clove garlic, minced
  • 1 1/4 cup lentils, rinse and pick out any bad ones in the bag
  • 2 1/2 cups low sodium chicken broth
  • 3 cups baby spinach
  • Kosher salt
  • Freshly ground pepper
  • 2 teaspoons or more dried thyme
  • Extra-virgin olive oil


  1. In a large pan add in about 1 teaspoon of oil then cook bacon over a medium-high heat until almost crispy.   Remove from pan and set on a paper towel lined plate.  Take about 2 teaspoons of the oil/fat form the pan and put in a small bowl.  Keep remaining oil/fat.

  2. Keeping the heat on medium-high add in butternut squash.  Season with a little salt and pepper.  Let cook until fork tender; about 10 minutes.   Remove from pan and put into a bowl.  

  3. Add shredded zucchini into the pan and let cook for about 5 minutes.  Season with a little salt and pepper.  Put zucchini in the same bowl with the butternut squash.

  4. Add about 1 tablespoon of oil in the pan over medium heat.  Add in garlic and lentils.  Let cook for about 7 minutes tossing around using a rubber spatula.  Slowly add in chicken broth a about 1/4 cup at a time. Let dissolve into the lentils and continue adding more until you use it all up.  Let cook for about 15 minutes.  Season with a little salt and pepper.  

  5. Add in spinach and thyme.  Toss around and drizzle about 1-2 tablespoons of olive oil and continue cooking until lentils are tender.  Add bacon back in the pan and toss around. 

  6. Serve and Enjoy!

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