| Servings | Prep Time | Cook Time |
| 4servings | 5minutes | 20minutes |
| Servings | Prep Time |
| 4servings | 5minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 tbsp sunflower oil
- 1 red onion finely chopped
- 1 garlic clove finely chopped
- 4 rashers smoked back bacon cut into 1 cm dice
- 500 ml chicken stock
- 1 400 gram tin cherry tomatoes in juice
- 380 ml passata
- 1 tbsp dried mixed herbs
- 1 tsp Worcestershire sauce
- 250 grams ready cooked puy lentils
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat oil in a large pot over a medium-high heat.
- Saute the onion and garlic for about five minutes, until it begins to soften. Add the bacon and fry until the bacon has browned all over.
- Add the chicken stock, tinned tomatoes, passata, dried mixed herbs, Worcestershire sauce and cooked puy lentils.
- Simmer gently 10-15 minutes, until the lentils are heated through.
- Serve with crusty bread.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
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