MAKING 1. Soak lentils in water along with salt and pepper for about an hour and drain off water. 2. Take a pan and fry bacon in it and remove when lightly fried. 3. Stir in onions and saute in bacon fat until they turn golden brown. 4. Stir in tomato ..

Put the bacon in a large flameproof casserole or pan. Cover with water and bring to the boil. As soon as it is boiling, take the pan off the heat and carefully drain away the water. This will help reduce saltiness. Return the pan to the heat and cover the ..

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Saute bacon in a Dutch oven or heavy soup kettle until fat is rendered. Stir in lentils, carrots, onions, celery, and garlic. Saute for about 5 minutes, stirring regularly. Add remaining ingredients, except salt and pepper, and bring to a boil. Reduce heat ..

GETTING READY 1) Pour of the water from the bacon, and rinse under cold water. 2) In a pan, place together bacon, lentils, carrot, celery, onion, water, Worcestershire sauce and pepper. 3) Heat the bacon mixture to a boil and skim, using the perforated ..

In large skillet fry bacon until crisp. Remove and drain. Pour off all but 2 tbsp.bacon fat. Saute onion and garlic in fat over medium heat until soft. Add tomatoes, salt, pepper and parsley. Simmer, covered, over medium heat for 10 minutes. Remove cover, ..

1. In 5-quart Dutch oven or saucepot over low heat, cook bacon until lightly browned; push to side of Dutch oven. Add onions, carrots, and celery; over medium heat, cook until vegetables are tender. Add ham bone, lentils, bay leaf, water, pepper, thyme, and 1 ..

MAKING 1 In a large cooking pot, heat the oil. 2 Fry the bacon in it until the fat begins to run. 3 Stir in the prepared vegetables, except the cabbage. 4 On fairly high heat, toss them around to brown them a little at the edges. 5 Wash and drain ..

GETTING READY 1) Slice bacon into 1/2-inch cubes measuring about 1 1/4 cups. 2) Chop onions measuring to 1/3 cup. 3) Wash tomatoes and pat dry. Peel, halve, seed, and chop tomatoes, keep aside. 4) Wash parsley and pat dry with paper towels. Chop parsley to ..

Cover lentils with water and soak overnight. Drain. In 6 quart kettle, saute bacon lightly. Add onion, celery, carrots, and garlic. Cook a few minutes. Add lentils, potatoes, tomato puree, cloves, bay leaves, water, beef stock, salt, pepper, and ..

1. Melt the butter in a large saucepan. Add the bacon, garlic and onion and cook over a moderate to high heat for 5 minutes, stirring constantly. 2. Lower the heat and add the lentils, celery, carrot, parsley, thyme and bay leaf to the pan. Pour in the stock ..

1. Melt the butter in a saucepan, add the bacon and fry gently for 1-2 minutes. Stir in the celery, carrot, potato and onion and 'sweat' for about 5 minutes. 2. Stir in the stock and lentils, cover and boil for 10 minutes, then simmer for 15-20 minutes, until ..

GETTING READY 1) Thoroughly wash the knuckle. 2) In a pressure cooker, place the knuckle, lentils, peeled onions and carrots. 3) Pour in 2 litres (4 pints) water and cover the lid. MAKING 4) Place over heat to bring a boil, skim the fat, and then cook at ..

Cook the onion and garlic slowly in the oil in a heavy-based pan. A good 10 minutes over a low heat should leave the onion soft, golden and translucent. Stir in the chopped bacon and mushrooms and cover with a lid. Leave to cook for 1.0 minutes or until the ..

Wash the lentils; place in the slow cooking pot. Just cover with cold salted water; cover and cook on low overnight. Drain off any surplus liquid. Add the garlic, onion, carrot, celery, tomatoes, bacon, marjoram, salt, pepper, red pepper and beef broth. Cover ..