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Ingredients

  • 4 rashers bacon, chopped
  • oil
  • 1 small onion, finely chopped
  • 150g Puy lentils
  • 1 cupful frozen peas
  • 1 tbsp balsamic vinegar
  • 100g feta, crumbled
  • 200g cherry tomatoes, halved

Method

  • STEP 1

    Fry the bacon in a little oil until crisp and remove. Fry the onion until soft and add back half the bacon. Stir in the lentils and add enough water to cover, bring to a boil and simmer covered for 20 minutes or until the lentils are tender. Add a little more water if necessary but you want most of the water to be absorbed by the end, so don’t add too much.

  • STEP 2

    Add the peas for the final 5 minutes of cooking. Stir in the remaining bacon, the balsamic vinegar, feta and cherry tomatoes.

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