serves
2
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 tsp vegetable oil
- 1 onion, finely chopped
- 2 rashers bacon, finely chopped
- 1 tsp thyme leaves
- ¾ cup (150 g) red lentils
- 1.25 litres (5 cups) chicken stock
- sea salt and cracked black pepper
- finely grated parmesan and sour cream, to serve
Instructions
1. Heat a saucepan over medium-high heat. Add the oil, onion and bacon and cook for 4 minutes or until lightly browned.
2. Add the thyme, lentils and stock, cover and simmer for 20 minutes or until the lentils start to break down. Stir in salt and pepper.
3. Ladle between bowls and top with parmesan and sour cream to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
