Lentils with potatoes.

small brown lentils
olive oil
white onion, finely chopped
garlic clove, finely chopped
carrot, peeled and finely chopped
celery stick, finely chopped
bay leaves
diced tomatoes or passata
potatoes cut into small pieces
broth
smoked British Bacon Lardons
Salt and black pepper

- Wash the lentils.
Boil the kettle.
In a large, deep frying pan or Dutch oven, warm the olive oil and add with a five-minute interval the smoked British Bacon Lardons, onion, garlic, carrot and celery and fry gently until soft.

- add the lentils and bay leaves and then cover with at least 5cm of water and cook at the gentlest of simmers until the lentils are tender, but still with just a little bite – which will take anything from 20–40 minutes (be careful: lentils turn from tender to mush quite quickly).
Stir in the tomatoes, potatoes.
Keep tasting and add more water or broth if the pan looks dry.
By the end of cooking, the water should have been almost completely absorbed.
Season.

Serve with sausages (Waitrose British chorizo pork sausages or Toulouse sausages with bacon, red wine & garlic - best for me!).
Brown them in a little oil, then pour over a wine (red, white or rosé) and put on the lid so they cook in a steamy braise for 20 minutes.

Adapted from
- basic lentil soup:
- Favorite Lentil Soup: One-Pot, Vegan, Completely Delicious - Alexandra's Kitchen:
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