Thursday, June 12, 2008

Bacon And Lentil Stew

Bacon And Lentil Stew
serves 4–6

450lb/1lb rindless smoked back bacon rashers, diced
1 onion, chopped
2 carrots, sliced
2 celery sticks, chopped
1 turnip, chopped
1 large potato, chopped
75g/3oz green lentils such as Puy, rinsed and drained
1 bouquet garni
900ml/11/2pt chicken stock salt and freshly ground black pepper

• Heat a large flameproof casserole and add the bacon. Cook over a medium heat, stirring, for 5 minutes or until the fat runs. Add the onion,carrots, celery, turnip and potato,and cook, stirring, for 5 minutes
• Add the lentils, bouquet garni and stock. Bring to the boil, reduce the heat andsimmer for 1 hour or until the lentils are tender.
• Remove and discard the bouquet garni, and season with salt and pepper. Serve immediately.

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