Lentils with bacon and eggs

Recipe from: 7/22/1998 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 200
    g
    brown lentils, washed
  • 5
    ml
    chopped fresh thyme
  • 500
    ml
    chicken stock
  • 3
    garlic cloves
  • 30
    ml
    olive oil
  • 1
    red onion, cut into thin lengthways wedges
  • 250
    g
    thick bacon pieces, cut into chunks
  • 410
    g
    chickpeas, drained
  • 30
    ml
    balsamic vinegar
  • 30
    ml
    chopped Italian parsley
  • 4
    poached eggs
 

Method

 
Place lentils in a medium-sized pan with thyme, stock and garlic. Boil for 30 minutes or until lentils are tender, adding water if lentils get too dry. Drain. Heat oil in a frying pan, add onion and sauté until softened, about 5 minutes. Add bacon pieces and fry until golden. Add lentils and chickpeas and cook for 5 minutes. Drizzle lentils with balsamic vinegar, sprinkle with parsley and divide between 4 plates. Serve, topped with a poached egg.
 

Read more on: pulses
 

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