Spiced Red Lentil Stew with Lamb Bacon

Spiced Red Lentil Stew with Lamb Bacon
Recipe Date:
November 29, 2017
Cook Time:
Imperial (US)
Pair with any Dutton Estate Pinot Noir: Karmen Isabella, La Familia, Jewell Block, Manzana Vineyard, Thomas Road Vineyard
  • 1 1/2 cups small split red lentils
  • 6 cups chicken broth
  • 1 tsp kosher salt
  • 3 tbsps olive oil
  • 1 cup sweet red pepper, diced small
  • 1 cup carrot, diced small
  • 1 cup celery, diced small
  • 1 cup onion, diced small
  • 2 tsps garlic, minced
  • 2 tsps garam masala spice
  • 1/2 tsp crushed Aleppo pepper or black pepper
  • 1 28 oz. can high quality (such as Muir Glen) ground or crushed tomatoes
  • 1/2 lb Panizzera Meat Co. Smoked Lamb bacon, cooked and crumbled


In a large pot, simmer the lentils uncovered in the chicken broth until tender, about 30 minutes, stirring occasionally and adding a little more stock or water if necessary. While lentils are cooking, heat olive oil in a large pot. Add carrots and celery and let cook a few minutes before adding red pepper and onions. Continue to cook, stirring, until all vegetables are softened. Add garlic, garam masala, salt and pepper and cook a minute more, stirring. Add canned tomatoes and lentils and bring to boil. Reduce heat and simmer for 20-30 minutes. Add bacon before serving. If making ahead, cool and refrigerate covered.  

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8757 Green Valley Road
Sebastopol CA 95472


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