Add the peas for the final 5 minutes of cooking. Stir in the remaining bacon, the balsamic vinegar, feta and cherry tomatoes.
Advertisement
Ingredients
- 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
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.
Nutritional Information
- Kcals 543
- Fat 20.5g
- Saturates 8.5g
- Carbs 50.4g
- Protein 42.3g
