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Recipes
Spiced bacon and lentils
recipe
By
Angela Boggiano & Kate Belcher
Serving instructions
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Serves 4
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Ready in 40 minutes
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Rating
An easy supper that's full of flavour and packed with the nutritiousness of lentils
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 8 rashers smoked bacon, chopped
- 450g white potatoes, cut into chunks
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1.7 litres fresh vegetable stock, hot
- 300g dried red lentils
- Handful chopped fresh coriander
Method
- 1. Heat the oil in a large saucepan over a medium heat. Add the onion and bacon and cook, stirring, for 5 minutes. Add the potatoes, cook for 3-4 minutes, then add the garlic and cumin and cook for 1 minute.
- 2. Add the stock and lentils, boil, then skim off the scum that forms on the surface. Simmer for 15 minutes, until tender. Set aside to cool slightly.
- 3. Blitz half in a blender until smooth, then mix into the rest. Season. Divide between bowls, sprinkle with the coriander and serve with warm rustic bread.
Nutritional info
Per serving: 493kcals, 12.9g fat (3.6g saturated), 31.1g protein, 68g carbs, 7.6g sugar, 2.6g salt
Chef's tip
This can be frozen for up to 3 months. Thaw and reheat until piping hot to serve. You can make this vegetarian by leaving out the bacon.