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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 |


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

    ReplyDelete
  2. Mmmm yum! This looks GOOD Beth!

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

    ReplyDelete
  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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