438. BACON and LENTIL CASSEROLE

a.k.a. Petit sale aux Lentilles

1 kg green streaky bacon in a piece
350 grams brown lentils
500 grams carrots – small ones if possible, peeled
500 grams shallots. ( Big onions cut into wedges are an acceptable alternative when shallots are not available)
2 sticks of celery cut into 5cm lengths
2 bay leaves
1 cloves
2 thyme sprigs

Put all the ingredients into a large pot, cover with water and cook over a very low heat, stirring from time to time until all the ingredients are tender. Take the meat out and stir in a good lump of butter and plenty of fresh parsley. Put the lentils and vegetables in a deep earthenware serving dish, slice the meat and lay on top. All you need to go with it is some chunks of fresh wholemeal bread and a glass of red wine. This is a perfect recipe for an Aga or slow cooker.


courtesy of: Swaddles Green Farm, Hare Lane, Buckland St Mary, Chard, Somerset, TA20 3JR