Ingredient:
2 tbsp olive oil
1 medium (150g) brown onion, chopped finely
4 bacon rashers, chopped finely
2 sticks (300g) celery, trimmed, chopped coarsely
2 medium (240g) carrots, chopped coarsely
1 clovegarlic, crushed
1 cup(200g) red lentils
1 L(4 cups) salt-reduced chicken stock
salt and freshly ground black pepper
Method:
Heat oil in a large saucepan; cook the onion, bacon, celery, carrots and garlic over a high heat until softened.
Add the lentils, then stock; bring to the boil. Reduce heat, simmer, uncovered, for about 15 minutes or until vegetables and lentils are tender. Season to taste with salt and pepper.
2 tbsp olive oil
1 medium (150g) brown onion, chopped finely
4 bacon rashers, chopped finely
2 sticks (300g) celery, trimmed, chopped coarsely
2 medium (240g) carrots, chopped coarsely
1 clovegarlic, crushed
1 cup(200g) red lentils
1 L(4 cups) salt-reduced chicken stock
salt and freshly ground black pepper
Method:
Heat oil in a large saucepan; cook the onion, bacon, celery, carrots and garlic over a high heat until softened.
Add the lentils, then stock; bring to the boil. Reduce heat, simmer, uncovered, for about 15 minutes or until vegetables and lentils are tender. Season to taste with salt and pepper.
