Buttered lentils with bacon and broccoli
This is a simple and nutritious meal in a bowl, although you could also eat it with roasted carrots spiced with a little cumin, or stir through shredded cooked chicken if you happen to have some. If you'd like a vegetarian version, omit the bacon and add a little paprika for smokiness instead.
Ingredients
- 300g puy lentils
- 500ml veg or chicken stock
- 8 smoked bacon rashers
- 300g broccoli, cut into small florets and stalks finely sliced
- 1 garlic clove, peeled and crushed
- 50g butter
- handful fresh parsley, finely chopped
- salt and pepper
Method
-
Step 1
Rinse the lentils in some cold water until the water runs clear, then place them in a large, heavy-based saucepan and pour in the stock. Turn up the heat boil rapidly for 5 minutes, then turn the heat down and simmer gently for 15-20 minutes, until just cooked.
-
Step 2
Whilst the lentils are simmering, chop the bacon into lardons. Fry in a large pan for about 3 minutes, then stir in the broccoli, half the butter and the crushed garlic, and fry over a medium heat for about 4 minutes, until the broccoli is tender.
-
Step 3
Drain the lentils and pour them back into the saucepan. Add the rest of the butter and the chopped parsley with the bacon and broccoli. Season and serve.
