Lentils with bacon and tomato sauce

Recipe from: 8/24/2000 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 250
    ml
    brown lentils, rinsed
  • 10
    ml
    dried thyme
  • 450
    ml
    chicken stock
  • 6
    cloves garlic, crushed
  • 45
    ml
    olive oil
  • 3
    large onions, sliced
  • 4
    stalks celery, washed and coarsely chopped
  • 250
    g
    streaky bacon, chopped
  • 400
    g
    kidney beans, drained
  • 400
    g
    tomatoes, coarsely chopped
  • 50
    ml
    balsamic vinegar
  • 30
    ml
    chopped fresh herbs such as parsley, origanum or thyme
  • salt and freshly ground black pepper to taste
 

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.
 

Read more on: pulses
 

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