Green Lentil Stew with Bacon, Sage and Mushrooms
Green Lentil Stew with Bacon, Sage and Mushrooms



  • 4 tbsp olive oil
  • 200g smoky bacon lardons
  • 3 chopped onions
  • 3 grated carrots
  • 2 chopped celery stalks
  • 4 slices garlic cloves
  • 500g pack of green lentils, rinsed
  • 1.65 litres chicken stock
  • 2 bay leaves
  • 500g sliced brown mushrooms
  • 8 rashers of smoked streaky bacon
  • 15g butter
  • 15g sage leaves
  • Chopped parsley
  • Fry the bacon lardons in the oil for 10 mins or until crisp. Add the onions, cook for 5 mins, then stir in the carrots, garlic and celery and cook for another 8 mins. Stir in the lentils, stock and bay leaves, cover and cook on low for 45 mins or until the lentils are cooked through. Add the mushrooms for the final 15 mins of cooking time.
  • Meanwhile, fry the bacon rashers until crispy and set aside. Add the butter to the pan you fried the bacon in, and once sizzling, stir in the sage leaves and fry for 3-4 mins or until crisp. Just before serving the stew, stir through the chopped parsley, then ladle into bowls and top with the crispy sage and bacon rashers. Delicious!
90 mins
6 serving

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