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Lentil & tomato stew with bacon
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2 rashers unsmoked back bacon
1/2 tsp garam masala
400g can chopped tomatoes
1 tbsp tomato purée
1/2 low salt vegetable or chicken stock cube (dissolved in 50ml boiling water)
400g can Essential Lentils
1/2 x 25g pack coriander, roughly chopped
2 tbsp low-fat Greek-style yogurt
2 tsp Cooks’ Ingredients Crispy Fried Onions
1. Place a medium frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, until crispy and the fat has been released. Remove with tongs to a plate lined with kitchen paper.
2. Reduce the heat and add the garam masala to the pan. Fry for 15 seconds, or until fragrant, then add the chopped tomatoes, tomato purée, stock and lentils. Simmer for 15 minutes, or until thickened. Season, stir through most of the coriander then ladle into bowls.
3. Roughly chop the bacon. Top the lentil stew with a spoonful of yogurt, then a scattering of onions, bacon and the remaining coriander to serve.
Cook’s tip Chorizo or other cured meats would work well in place of the bacon in this recipe, or for something meat-free try frying diced halloumi or smoked tofu until crisp instead – a little oil would be needed to do this and get the pieces golden and crisp.
Typical values per serving:
2 of your 5 a day/high in fibre
This recipe was first published in Thu Mar 10 11:23:42 GMT 2022.