Lentil and bacon casserole

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 12
Servings 4
Time 10 min

Ingredients

  • 30
    ml
    sunflower oil
  • 200
    g
    streaky bacon, sliced
  • 2
    medium onions, chopped
  • 1
    red pepper, diced
  • 1
    medium aubergine, diced, salted and drained
  • 500
    g
    brown lentils
  • 1
    Litres
    water
  • 3
    bay leaves
  • 5
    ml
    salt
  • 5
    ml
    freshly ground black pepper
  • 15
    ml
    coriander seeds, crushed
  • green vegetables, to serve
 

Method

1hr 45 min
 
Heat the oil in a large saucepan and fry the bacon for 5 minutes. Add the onion, red pepper and brinjal and cook for a further 3 minutes. Add the lentils, water, bay leaves, seasoning and coriander seeds. Bring to the boil, then reduce heat and allow to simmer for 1-1 1/2 hours. When water is absorbed, check to see if lentils are tender. If not, add a little more water and continue cooking for a further 15 minutes. Remove bay leaves and adjust seasoning. Serve with green vegetables.
 

Read more on: pork
 

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