
Ingredients:
1 carrot, chopped
1 onion, chopped
1 stick celery, chopped
15g butter
1 tbs oil 250g bacon
250g lentils
1 tin tomatoes
1 litre water
2 beef stock cubes
Pepper 2 tbs parsley, chopped
Method:
- Heat butter and oil in pan
- Add onion, celery and carrot, cook, stirring until onion is transparent
- Add bacon, lentils, tomatoes, water and crumbled stock cubes
- Cover, bring to boil, reduce hear, simmer covered 1 ½ hours
- Remove and discard bacon
- Season and add parsley