Lentil casserole with tomatoes and bacon

To begin with, prepare the workpiece, cut the bacon into strips of 1 cm, peel the onion and cut it as small as possible, peel and chop the garlic. Pouring into a still cold frying pan 1 tbsp. butter, put the bacon and fry for 5 minutes. After that, adding onion and garlic, fry for 10 minutes, not forgetting to stir constantly. After adding flour and mixing thoroughly, fry for another 2 minutes.

After finishing with bacon, move on to vegetables. Carrots and celery are cut in half along the root and thinly sliced ​​across. In a clean frying pan, after heating the oil, fry the vegetables until they become soft, this takes about 10 minutes. Fried vegetables are added to the bacon with onions.

The lentils, thrown back in a colander, are allowed to drain the liquid. When all the liquid drains from the lentils, vegetables with bacon, canned tomatoes with their juice are added to it. The mixture is salted, peppered and brought to a boil over high heat. The finished mixture is laid out in a deep baking dish, prematurely lubricated with olive oil, and sent to an oven preheated to 190 ° C for 15 minutes. After pulling the casserole over its surface, evenly lay out the cherry tomatoes, cut in half in advance, cut down and return to the oven for 20 minutes.