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Green lentil stew with bacon and sage 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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