Lentils with bacon and tomato sauce

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4 servings
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Pulses

By Food24 November 03 2009
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Ingredients (13)

250.00 ml lentils — brown, rinsed
10.00 ml dried thyme
450.00 ml stock — chicken
6.00 garlic — cloves, crushed
45.00 ml fresh chillies — 573
3.00 onions — large, chopped
4.00 celery — roughly chopped
250.00 g bacon — streaky, chopped
400.00 g red kidney beans — tinned and drained
400.00 g tomatoes — coarsely chopped
50.00 ml vinegar — balsamic
30.00 ml fresh herbs — parsley, oregano, or thyme
salt and freshly ground black pepper — to taste
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Method:

Heat the lentils, thyme, stock and garlic cloves in a medium-sized saucepan. Bring to the boil and simmer, covered, for about 30 to 40 minutes until the lentils are tender. Drain and set aside.
Heat the oil in a fairly large pan. Add the onions and sauté; until lightly browned. Add the celery and bacon and sauté; slowly for another 10 minutes until the bacon is done.
Add the lentils, beans, tomatoes and balsamic vinegar. Slowly bring to the boil and simmer for about five minutes.
Season with herbs and salt and pepper, and serve hot on stywe pap, rice or with bread.



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