Stew of lentils and bacon

Submitted by enr on 09 Feb 2010
350 g lentils (brown or green)
1 large onion
200 g bacon
2 carrots
4 cloves garlic
1 stalk celery
300 g canned tomatoes
1 tbsp oregano 1 bay leaf, 1 tsp savory, salt, pepper
1 dried chili pepper - optional
sunflower oil or olive oil
Stew of lentils and bacon
Photo added on
Photo author
The lentils is placed in a deep pot, cover with water and boil 3 minutes. Pour into a colander to drain. In a saucepan heat sunflower oil or olive oil and fry the onion, chopped slices, diced bacon and half the crushed garlic for 5 minutes. Add more sunflower oil and add the remaining garlic, chopped into thin slices carrots, celery, tomatoes, oregano, lentils, 1 liter of water and other spices. The Court Cover and let simmer until cooked lentils. Stew served with bread cubes - croutons, fried or baked in the oven with butter and colored salt.
1 user
09 Feb 2010


looks interesting. to favorites immediately

And quite tasty! It already tried and liked! Thanks for the recipe.

It is true that in Bulgaria do lentils with meat ... But in Argentina ALWAYS cook with meat or minced meat, and soon tried and bacon. Tasty, very tasty ...!