Lentils Brown Rice & Bacon

Lentils and brown rice cook at almost the same rate, which makes this one-pot dish ridiculously practical. Toss them in together with Canadian bacon, chicken broth, and water, and 35 minutes later everything is tender at the same time.

Canadian bacon keeps things leaner than regular bacon while still adding a smoky, salty backbone to the pot. It doesn’t need to be rendered or crisped first. Chopped and simmered directly in the broth, it seasons the lentils and rice from the inside out.

The soy sauce and white vinegar stirred in off the heat are what make this dish click. Without them, you’ve got a perfectly fine but flat bowl of lentils and rice. With them, you get a bright, savory punch that wakes up every spoonful. That acid-soy combination is a trick worth stealing for any grain dish that tastes like it’s missing something.

Sauteed red bell pepper, onion, and garlic start the pot with an aromatic base that sweetens as it cooks.

Kitchen Tips

• Use green or brown lentils. Red lentils break down too quickly and turn to mush before the rice finishes cooking.
• Don’t lift the lid too often. Lentils and brown rice both need steady, gentle heat. Peeking releases steam and extends the cook time.
• The vinegar and soy sauce go in after the pot comes off the heat. Adding acid during cooking can toughen the lentils.
• Leftovers thicken in the fridge. Add a splash of broth or water when reheating.

Variations

• Vegetarian version: Drop the Canadian bacon and use vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika for that smoky note.
• Greens addition: Stir in a handful of chopped spinach or kale right before serving. The residual heat wilts it perfectly.