Quick bacon, pea and spinach lentils

Method

1. Heat a glug of oil in a large, deep frying pan over a medium heat. Add the onion and cook for 2-3 minutes, then add the bacon. Cook for 5 minutes more, then add the lentils.
2. Pour in the stock and 150ml water, then season with salt and pepper. Simmer for 25 minutes until the lentils are tender. Add the spinach to the pan after 15 minutes, then stir in the peas and parsley after 5 more minutes. Add a squeeze of lemon juice and season to taste. Serve with a dollop of crème fraîche.