If you have a packet of red lentils at the back of the cupboard and have no idea what to cook with them, you’ll love this. The smoky flavours of the bacon with the earthy lentils go so well together. A quick, cheap alternative to the usual spag bol. (even the house lentil haters loved it!). Feeds 4. Recipe courtesy of Amy Sheppard Food.
Place the bacon, onion, carrot, courgette and a drizzle of oil, in a large, non-stick saucepan with a lid.
Fry on a medium heat for 10 minutes stirring occasionally. Stir in a tsp of smoked paprika for the last minute of frying.
Add the tinned tomatoes, stock and then the lentil. Season with salt and pepper and bring to the boil.
Place the lid on the pan, turn the heat down low and simmer for 15-20 minutes, stirring once or twice, until the veg and lentils are tender.
Add a little more stock if it’s drying out a little too quickly.
Serve with pasta and a little finely grated parmesan.
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