Smoky bacon lentils

Serves four

Two tbs olive oil

250 g dried Puy lentils

200 g chopped smoked bacon or lardons

1 ½ litres of vegetable or chicken stock

2 medium sized sliced carrots

2 celery sticks finely chopped

1 red onion finely chopped

2 bay leaves

2 sprigs of thyme

1 clove garlic finely chopped

Salt & pepper to taste

Gently fry the onions and the bacon in the olive oil until they are soft and tender.

Then add the garlic, celery & carrot and cook for a further few minutes until the vegetables begin to soften.

Add a litre of the stock along with the lentils, bay leaf & thyme and bring to the boil. Then reduce the heat & simmer for about 20 minutes until the lentils are tender and most of the liquid has been absorbed. Season with salt & pepper to taste. If it starts to get dry and the lentils are not ready add a little more of the stock and continue cooking.

This makes a delicious meal in itself or as an accompaniment to any meat dishes – we often eat it with liver or sausages. This is a dish that can easily be prepared in advance and heated up to serve.

As an alternative this can also be served as a vegetarian dish by omitting the bacon and using vegetable stock.