Ingredients
1cupcarrots,chopped
1½cupssmall green lentils,rinsed well
4cupschicken broth,low sodium
1bay leaf
1cupwater
½tspolive oil
¾cuptomato,diced
⅓cupscallion,chopped
1clovegarlic,minced
7½cupsbrown rice,cooked
5large eggs,hard boiled, chopped
5slicescenter cut bacon,cooked
2tbspscallion,chopped
kosher salt,to taste
Preparation
Combine the carrots, lentils, broth, bay leaf, and water in a large pot or Dutch oven.
Bring to a boil, cover, and reduce the heat to low for 30 minutes.
Meanwhile, heat a large skillet over medium heat with oil. Add the oil, scallions, and garlic, and cook for 2½ minutes.
Add the tomatoes, salt, and pepper and cook for 2½ minutes, stirring.
Stir into the lentils after being cooked for 30 minutes, then cook covered for an additional 10 minutes.
To serve, ladle ⅔ cup of lentils over ¾ cup of rice.
Top with ½ chopped egg, ½ slice of chopped bacon, scallions, and salt to taste.
