1 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp flat leaf parsley, fresh, finely chopped
8 strips bacon, double smoked, chopped
1 tsp salt
1/2 tsp black pepper, fresh ground
1 tbsp paprika, sweet Hungarian (smoked if you only have regular bacon)
1 tbsp tomato paste
1 cube vegetable bouillon
1 c red lentils
2 c water
Sour cream or plain greek yogurt to top
Heat the oil in a sauce pan over medium heat and add the onions and garlic. Fry until they start to become translucent.
Add the parsley, bacon, salt, pepper and paprika. Mix well and fry until the bacon fat starts to melt.
Add the tomato paste, bouillon and lentils. Stir until well mixed.
Add the water and turn the temperature to high. Stirring regularly, bring to a boil.
Ensure that nothing is sticking to the bottom, cover the pot, turn the heat to low and cook for 30 minutes.
After 30 minutes, open the pot and stir, checking the consistency.
- If it’s too thick, turn off the heat and stir in one tablespoon of water at a time until the dish reaches the desired consistency.
- If it’s too thin, leave the heat on low and the lid off, stirring regularly until it reaches the desired consistency
Serve topped with sour cream or plain greek yogurt.