Ingredients
560g/1½lb bacon joint
12 button onions
1 tbsp oil
450g/1lb puy lentils
1 carrot, halved
1 stick celery
1 bay leaf
1 sprig thyme
2 cloves garlic, crushed
1 knob of butter
3 hard boiled egg
2 tbsp chopped parsley

Method
1. Put the bacon into a pan and cover with cold water. Bring to the boil. Drain and rinse in cold water and pat dry with kitchen paper.
2. Heat the oil in a deep casserole pan and add the bacon and onions. Cook until the onions begin to brown.
3. Add the lentils, carrot, celery, herbs and garlic. Cover with water and put on a lid. Cook very slowly for about 2 hours.
4. When the lentils are cooked remove the bacon, herbs and carrot. Strain the lentils.
5. Spoon the lentils onto a serving dish and stir in the butter. Slice the bacon and place around the dish. Garnish with chopped parsley and halved, hard boiled eggs.