Lentil and bacon stew

Method

1. Heat the olive oil in a large high-sided frying pan over a medium heat and fry the bacon until starting to crisp. Remove with a slotted spoon to a bowl. Add the onion to the pan, reduce the heat to low, then soften for 6 minutes.
2. Stir through the dried green lentils, then pour over the red wine. Bubble for a couple of minutes until reduced, then pour over the hot stock. Bring to the boil, then reduce the heat and simmer gently for 15 minutes. Add the passata and stir in the chickpeas, dried rosemary and thyme, and crisp fried bacon. Simmer for 5 minutes more until the stock has been absorbed and the lentils are just tender. Season well with a little salt and plenty of freshly ground pepper. Serve spooned into bowls with griddled toasts or garlic bread for dipping.