- 3 tablespoons olive oil
- 1 red onion, chopped
- 1 large carrot, chopped
- 3 slices streaky bacon, chopped
- 1 stalk celery, sliced
- 300g puy lentils, rinsed
- 2 sprigs thyme
- 3 cups chicken or vegetable stock (heated)
- salt and freshly ground black pepper
- extra virgin olive oil
Heat the olive oil in a large fying pan or saucepan.. Add the onion, carrot, bacon and celery and cook, stirring occasionally, for about 5 minutes or until the onion is starting to soften. Add the lentils, stirring to coat with oil and then add the thyme and hot stock. Bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the lentils are tender.
Season to taste with salt and pepper and drizzle with extra virgin olive oil prior to serving.