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Lentil and bacon stew

Name: Lentil and bacon stew
Yield: Serves 4
Cuisine: French recipes
Ingredients: 1 tbsp olive oil; 150g smoked streaky bacon, chopped; 1 large red onion, sliced thinly; 200g dried green lentils, rinsed; 150ml red wine; 300ml chicken or vegetable stock, hot; 400ml passata; 400g tin chickpeas, drained and rinsed; 2 tsp dried rosemary; 2 tsp dried thyme; Griddled toast (sourdough if you have some) or garlic bread to serve

Published: 28 Feb 11
Updated: 18 Mar 24

Lentils are a true storecupboard staple. Put them to hearty use in this delicious lentil and bacon stew recipe.

Easy
March 2011

Test kitchen approved

Serves 4
Takes 5 minutes to make, 30 minutes to cook

Lentils are a true storecupboard staple. Put them to hearty use in this delicious lentil and bacon stew recipe.

Nutrition: per serving

Calories: 461kcals
Fat: 13.2g (3.7g saturated)
Protein: 19.7g
Carbohydrates: 47.2g (3.1g sugars)
Salt: 1.4g

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Ingredients

1 tbsp olive oil
150g smoked streaky bacon, chopped
1 large red onion, sliced thinly
200g dried green lentils, rinsed
150ml red wine
300ml chicken or vegetable stock, hot
400ml passata
400g tin chickpeas, drained and rinsed
2 tsp dried rosemary
2 tsp dried thyme
Griddled toast (sourdough if you have some) or garlic bread to serve

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Method

Heat the olive oil in a large high-sided frying pan over a medium heat and fry the bacon until starting to crisp. Remove with a slotted spoon to a bowl. Add the onion to the pan, reduce the heat to low, then soften for 6 minutes.
Stir through the dried green lentils, then pour over the red wine. Bubble for a couple of minutes until reduced, then pour over the hot stock. Bring to the boil, then reduce the heat and simmer gently for 15 minutes. Add the passata and stir in the chickpeas, dried rosemary and thyme, and crisp fried bacon. Simmer for 5 minutes more until the stock has been absorbed and the lentils are just tender. Season well with a little salt and plenty of freshly ground pepper. Serve spooned into bowls with griddled toasts or garlic bread for dipping.

Recipe from March 2011 Issue

Nutrition

Nutrition: per serving

Calories: 461kcals
Fat: 13.2g (3.7g saturated)
Protein: 19.7g
Carbohydrates: 47.2g (3.1g sugars)
Salt: 1.4g

delicious. tips

Perfect served alongside leftover sausages or pork chops. This dish would also be good served cold the following day with a little crumbled feta and a few rocket leaves stirred through. To add extra texture, use a good-quality tin of chopped tomatoes instead of the passata.