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Ingredients
Method
- Olive oil
- 1 sliced onion
- 180g diced smoked bacon
- 250g dried puy lentils
- 500ml hot chicken stock
- 150g frozen spinach balls
- Small bunch of parsley, chopped
- 200g peas
- Dollop of crème fraîche
- Heat a glug of olive oil in a frying pan and soften the onion for 3 mins. Add the bacon, cook for 5 mins, then add the lentils and stir well. Pour in the stock and about 150ml of water, season liberally and simmer for 25 mins. After 15 mins, add the spinach and peas to the pan, followed by the parsley 5 mins later. Season again, to taste, then serve with a dollop of crème fraîche.
25 mins
4 serving
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