Bacon, chilli and lentil stew Recipe

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serves:

2 - 3

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

20 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

For days when you’re looking for something quick and warming to eat whilst looking to serve something a little different from your normal repertoire. This recipe is perfect for feeding many hungry mouths or for making a big batch to freeze for even quicker meals in the days to come.

Ingredients

  • 1tbsp of olive oil
  • 2 rashers of smoked bacon
  • 1 clove of garlic
  • 1 white onion
  • 1 carrot
  • 1 stick of celery
  • 2 mild red chillies
  • 800g tinned lentils
  • 1tbsp of chopped basil

Method

  • Chop the bacon into nice bite size chunks and fry in a large frying pan or saucepan along with the olive oil.

  • While the bacon fries, peel and finely chop the garlic, onion, carrot, celery and chillies.

  • Once the bacon is crispy, add the other chopped ingredients. Sweat the vegetables till the onion becomes a bit translucent.

  • While the vegetables sweat, open and drain your tinned lentils and give them a rinse.

  • Once the vegetables have sweated down, add your lentils. You only want to cook the lentils for 5 minutes, as you don’t want them to become too mushy.

  • Just before serving add you basil, stir through the stew and season to taste.

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Top Tip

For a lovely peppery taste try using Puy lentils. These little green lentils also hold their shape when cooking.

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