Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Green lentil stew with bacon and sage recipe

7 ratings

This filling, one-pot dinner can be made in the slow-cooker or on the hob, then frozen in batches. See method

Serves 8
1 hr 30 mins
467 calories / serving
Freezable
Gluten-free

Ingredients

4 tbsp olive oil
200g smoked bacon lardons
3 medium onions, chopped
3 medium carrots, grated
2 celery sticks, chopped
4 garlic cloves, sliced
500g pack lentilles vertes, rinsed well
2 chicken or vegetable stock pots, made up to 1.65ltrs
2 bay leaves
485g pack chestnut mushrooms, sliced
8 smoked streaky bacon rashers
15g butter
15g fresh sage leaves
100g pack flat-leaf parsley, finely chopped

Each serving contains

Energy
1950kj
467kcal 23%
Fat
21g 30%
Saturates
6g 32%
Sugars
9g 10%
Salt
2.5g 42%

of the reference intake
Carbohydrate 38.5g Protein 25.4g Fibre 4.5g

Method

Heat the oil in a large saucepan or flameproof casserole dish over a medium heat. Add the bacon lardons and cook for 10 mins until crisp. Add the onions and cook for 5 mins until softened and translucent. Add the carrots, celery and garlic; cook for 8-10 mins to soften.
Stir in the lentils, stock and bay leaves, cover and reduce the heat to low. Cook for 45-50 mins until the lentils are cooked through, adding the mushrooms for the final 15 mins. Add a little more water if it seems to be drying out.
In a frying pan, fry the bacon over a medium-high heat until crispy; set aside. Add the butter to the pan; once sizzling, stir in the sage leaves and reduce the heat to medium-low. Fry for about 5 mins until the sage leaves are crisp and the butter slightly browned. Just before serving, stir the parsley through the stew, then ladle into bowls and top with the crispy bacon and sage.

Tip: To slow-cook, soften the bacon and veg in the slow-cooker, Follow the recipe but use 2ltrs stock. Cook on high for 2 hrs or until the lentils are cooked.

Freezer tip: Cook as per the recipe, omitting the bacon rashers and sage. Cool, divide into containers and freeze for up to 3 months. To cook, defrost, simmer in a pan for 10 mins until piping hot. Cook the bacon and sage leaves as per the recipe.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Stew recipes