Bacon, Sage and Lentil Stew
- 4 tbsp olive oil
- 200g chopped smoky bacon
- 3 chopped onions
- 3 grated carrots
- 2 chopped celery stalks
- 4 sliced garlic cloves
- 500g green lentils, rinsed
- 1.65 litres chicken stock
- 2 bay leaves
- 500g sliced brown mushrooms
- 8 smoky bacon rashers
- 15g butter
- 15g sage leaves
- 100g chopped parsley
- Heat the oil in a large casserole and cook the chopped bacon for 10 mins. Add the onions and cook for 5 mins, then tip in the carrots, garlic and celery and cook for 10 mins more. Stir in the lentils, bay leaves and stock, then cover and cook on low for 50 mins or until the lentils are cooked through. Add the mushrooms for the final 10 mins.
- Meanwhile, fry the bacon rashers until crispy and set aside. Add the butter to the same frying pan, and once sizzling, fry the sage leaves for about 5 mins on low or until the leaves are crisp and the butter is golden-brown. Just before serving, stir the parsley into the stew and ladle into bowls. Top with the crispy sage and bacon, and enjoy.
90 mins
6 serving