Name: Bacon, chilli and lentil stew recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves: 2–3
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

By Joanna Wiles

published 13 April 2013

in Recipes

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

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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.