Green Lentil, Bacon and Sage Casserole
Green Lentil, Bacon and Sage Casserole



  • 4 tbsp olive oil
  • 200g smoked bacon, chopped
  • 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 chestnut mushrooms, sliced
  • 8 rashers of smoked streaky bacon
  • 15g butter
  • 15g sage leaves
  • 100g chopped parsley
  • Heat the oil in a large casserole and fry the chopped bacon until crisp. Add the onions and cook for 5 mins to soften, then tip in the carrots, garlic and celery. Cook for 10 mins, then stir in the lentils, stock and bay leaves. Cover and cook on low for 50 mins, or until the lentils are tender. Add the mushrooms for the final 15 mins.
  • Fry the bacon in a separate pan until crispy, then set aside. Add the butter to the pan and fry the sage leaves for 5 mins, or until crisp. Just before serving, stir the parsley through the casserole and ladle into bowls. Top with crispy sage and bacon, and enjoy.
90 mins
6 serving

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