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Lentil, Bean and Bacon Stew


Lentil Bean and Bacon Stew 

I'm hoping Spring is on the way, but just before we see the last of the cold nights here is a great recipe that's cheap and easy to prepare and most importantly delicious and hearty! Feel free to serve it with rice or potatoes, but I find a nice hunk of bread is more than enough. Instead of Thyme you could add Rosemary and if you don't have fresh herbs, by all means substitute with some dried  - a couple of heaped teaspoon should be about right.

LENTIL, BEAN AND BACON STEW

| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 45 Minutes  | Total Time: 55 Minutes |


Ingredients: 

  • Glug of oil
  • 150g Bacon lardons
  • 1 onion, sliced
  • 2 Garlic cloves, chopped
  • 200g Dried Green Lentils
  • Splash Vermouth 
  • Large Sprig of Thyme, leaves picked
  • 350ml Chicken Stock
  • 400g Tin of Tomatoes
  • 400g Tin Chickpeas, drained
  • 400g Tin of Canellini Beans

Instructions:

  • Step 1: Heat oil in a large casserole and fry the bacon, garlic and onion for 5 minutes.
  • Step 2: Add the green lentils, stir, then pour in the Vermouth and let it reduce down.
  • Step 3: Add the tomatoes, thyme and stock and cook for 15 minutes.
  • Step 4: Finally add the beans and cook for a further 20 - 30 minutes.
  • Step 5: Serve with some crusty bread.

| Author: Beth Sachs | Date: 18th March 2011 |


Beth Sachs
5 Comments
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5 comments:

  1. Think I need to hire you to be our personal chef, so many of your dinners sound exactly like how we like to eat

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  2. Mmmm yum! This looks GOOD Beth!

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  3. I can really taste these flavours just looking at your photo - yum

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  4. I made this for dinner tonight. A few changes - actual bacon that needed using from the fridge, red lentils, dried herbs and no Vermouth. I also threw in a few chilli flakes. It tastes divine, although not as pretty as your picture! :) Thanks for this Beth, it's also made enough to last me a month!

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