Adapted from Plenty by Diana Henry
1 tablespoon olive oil
6 ounces bacon, chopped
1 onion, finely chopped
1 carrot, diced
2 teaspoons smoked paprika
2 1/2 cups brown or green lentils
3 1/2 cups chicken or vegetable stock
1 bay leaf
3 tablespoons cider vinegar
Squeeze from half a lemon
Salt and pepper to taste
1 tablespoon sugar
2 tablespoons chopped parsley
Heat oil in a large, heavy saucepan and add bacon, onion and carrot. Saute until the bacon is well-colored and the onion soft and golden. Add paprika and cook over medium heat for another minute. Stir in lentils, making sure they get well coated, then add stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 25-35 minutes, until the lentils are tender and stock has been absorbed.
Add vinegar, lemon juice, and seasoning. Add sugar to taste. Stir in parsley.
Allow to cool and serve.
1 tablespoon olive oil
6 ounces bacon, chopped
1 onion, finely chopped
1 carrot, diced
2 teaspoons smoked paprika
2 1/2 cups brown or green lentils
3 1/2 cups chicken or vegetable stock
1 bay leaf
3 tablespoons cider vinegar
Squeeze from half a lemon
Salt and pepper to taste
1 tablespoon sugar
2 tablespoons chopped parsley
Heat oil in a large, heavy saucepan and add bacon, onion and carrot. Saute until the bacon is well-colored and the onion soft and golden. Add paprika and cook over medium heat for another minute. Stir in lentils, making sure they get well coated, then add stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 25-35 minutes, until the lentils are tender and stock has been absorbed.
Add vinegar, lemon juice, and seasoning. Add sugar to taste. Stir in parsley.
Allow to cool and serve.
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