Bacony Lentils with Adobo Sour Cream

This recipe would make a nice alternative to sugary baked beans at your next cookout.

These lentils are flavored with thick, smoked bacon, onion, garlic, celery, and carrot for a hearty main or side dish. Lentils are great when you want beans, but don’t want to spend all day cooking them, although I don’t really mind it since I’m home all day.

Bacony Lentils with Adobo Sour Cream

  • Servings: 6-8 as side
  • Difficulty: easy
  • Print

4 slices thick smoked bacon, diced

1 small onion, diced (about 1 cup)

1 stalk celery, diced (about 1/2 cup)

2 small carrots, diced (about 1/2 cup)

2 cloves garlic, minced or grated

2 bay leaves

1 lb dried lentils

4 cups chicken stock, packaged or homemade

  1. Brown diced bacon over medium heat in a 3 qt saucepan until crisp and much of the fat has rendered.
  2. Add the onion, celery, carrots, garlic and cook in the bacon fat until softened, about 2-3 minutes.
  3. Add the bay leaves and lentils, stirring to combine.
  4. Add the chicken stock. Bring to a boil, then reduce to simmer, cover, and simmer until done, about 40 minutes.

Sour cream with adobo:

1 cup sour cream

2 teaspoons dried chives

1 teaspoon dried dill weed

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon adobo sauce from canned chipotle peppers in adobo

Optional: 1 chipotle pepper from can, chopped (that would be really hot)

Mix all ingredients together and refrigerate until ready to eat. Serve as accompaniment to lentils.

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