Serves 4-6
2 tbsp oil
1 rounded tsp butter
1 medium onion, finely chopped
3 carrots, diced fairly small
2 cloves garlic, chopped
150g bacon, chopped
1 tsp dried parsley
200g red lentils
1.5 litres vegetable or chicken stock
Salt and pepper to taste
1. Heat
the oil and butter in a saucepan and gently fry the onions for a few minutes.
2. Add
the carrot, garlic and chopped bacon and continue to cook gently for about 5
minutes.
3. Stir
in the parsley, lentils and stock and bring to the boil. When boiling reduce
the heat and simmer for 45 minutes. Stir occasionally.
4. Allow
to cool for an hour at least, before gently reheating before serving. This
allows the flavours to develop.
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