Saturday, December 18, 2010

Recipe for Bacon and Cumin Lentils

Makes 6 generous servings, each approximately 85 calories, 3 grams fat, 10 grams carbs, 3 grams fiber, 5 grams protein;   2 WW Points +

1 cup lentils cooked per package instructions
5 pieces center cut bacon (or turkey bacon for South Beach)
1 cup green bell pepper, small chop
1 cup onion, small chop
1 TBSP cumin powder
1 tsp crushed garlic (from jar)
Salt and pepper to taste

Optional: fresh parsley for garnish

While lentils cook, cook bacon and chop (need 1/3-1/2 cup after chopping).
In bacon drippings (or olive oil if using turkey bacon), cook bell pepper, onion, garlic and cumin over medium for 15 minutes.  Stir in bacon and cook another 15 minutes.
Drain lentils and stir in to veggie/bacon mixture. 
Add salt and pepper to taste.
Garnish with parsley and serve.