Bacon & lentil stew

serves 4–6
ingredients
450lb/1lb rindless smoked back
bacon rashers, diced
1 onion, chopped
2 carrots, sliced
2 celery sticks, chopped
1 turnip, chopped
1 large potato, chopped
75g/3oz green lentils such as
Puy, rinsed and drained
1 bouquet garni
900ml/11⁄2pt chicken stock
salt and freshly ground
black pepper
• Heat a large flameproof casserole
and add the bacon. Cook over a
medium heat, stirring, for 5 minutes
or until the fat runs. Add the onion,
carrots, celery, turnip and potato,
and cook, stirring, for 5 minutes
• Add the lentils, bouquet garni and
stock. Bring to the boil, reduce the
heat andsimmer for 1 hour or until
the lentils are tender.
• Remove and discard the bouquet
garni, and season with salt and
pepper. Serve immediately.