Bacon and lentils Recipe
- 560g/1½lb bacon joint
- 12 button onions
- 1 tbsp oil
- 450g/1lb puy lentils
- 1 carrot, halved
- 1 stick celery
- 1 bay leaf
- 1 sprig thyme
- 2 cloves garlic, crushed
- 1 knob of butter
- 3 hard boiled egg
- 2 tbsp chopped parsley
- Put the bacon into a pan and cover with cold water. Bring to the boil. Drain and rinse in cold water and pat dry with kitchen paper.
- Heat the oil in a deep casserole pan and add the bacon and onions. Cook until the onions begin to brown.
- Add the lentils, carrot, celery, herbs and garlic. Cover with water and put on a lid. Cook very slowly for about 2 hours.
- When the lentils are cooked remove the bacon, herbs and carrot. Strain the lentils.
- Spoon the lentils onto a serving dish and stir in the butter. Slice the bacon and place around the dish. Garnish with chopped parsley and halved, hard boiled eggs.