Average Rating: 4.75TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).Ingredients
- 4 bacon strips, chopped
- 6 medium carrots, chopped
- 2 small onions, diced
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon pepper
- 5 cups chicken stock
- 1 cup dry white wine or additional chicken stock
- 2 cans (15 to 16 ounces each) butter beans, rinsed and drained
- 2 cans (15 ounces each ) lentils, rinsed and drained
- Fresh thyme sprigs, optional
Instructions
- 1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer.
- 2. Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.
Nutrition Facts
1 cup: 271 calories, 6g fat (2g saturated fat), 9mg cholesterol, 672mg sodium, 41g carbohydrate (7g sugars, 13g fiber), 18g protein.
Diabetic Exchanges: 3 starch, 1 medium-fat meat.