Lentils with bacon and eggs

Fairlady
4 servings
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Pulses

By Food24 November 03 2009
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Ingredients (11)

200.00 g lentils
5.00 ml fresh thyme — chopped
500.00 ml stock — chicken
3.00 garlic — cloves
30.00 ml fresh chillies — 573
1.00 red onion — wedges
250.00 g bacon — chunks
410.00 g chickpeas — tinned and drained
30.00 ml vinegar — balsamic
30.00 ml fresh Italian parsley — chopped
4.00 eggs — poached
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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.



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