Lentils with peas, feta and bacon

  • serves 2
  • Easy

One of our all-time favourite lentil dishes, the crisp bacon and tangy feta make it so moreish. What's more, it's quick and easy so perfect for an after-work supper. It's great for lunch too.



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


  • 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.

Nutritional Information

  • Kcals 543
  • Carbs 50.4g
  • Protein 42.3g
  • Fat 20.5g
  • Saturates 8.5g