For busy families looking for delicious, healthy meals that will keep everyone’s stomachs full and happy, lentils and rice with eggs and bacon are economic, easy to prepare and make enough for plenty of leftovers!
1 1/2cupssmall green lentils(rinsed well)
4cupslow sodium chicken broth
7 1/2cupscooked brown rice
5large hard boiled eggs(chopped)
5slicescooked center cut bacon
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.