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Lentil, Bean and Bacon Stew

I'm hoping Spring is on the way, but just before we see the last of the cold nights here is a great recipe that's cheap and easy to prepare and most importantly delicious and hearty! Feel free to serve it with rice or potatoes, but I sometimes find a nice hunk of bread is more than enough. Instead of thyme you could add rosemary and if you don't have fresh herbs, by all means substitute with some dried  - a couple of heaped teaspoons should be about right.

Lentil, Bean and Bacon Stew

 TOP TIPS FOR MAKING THE LENTIL, BEAN AND BACON STEW

  • Use other types of beans for a change. Chickpeas or haricot beans would work well.
  • The stew can be frozen or will keep in the fridge for 3 days.
  • Serve with rice or crusty bread.


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Lentil, Bean and Bacon Stew

LENTIL, BEAN AND BACON STEW

Yield: 4Pin it

Lentil, Bean and Bacon Stew

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
A frugal and filling lentil, bean and bacon stew made with green lentils and mixed beans.

ingredients:


  • 1 TBSP Oil
  • 1 Onion, chopped
  • 2 Garlic Cloves, chopped
  • 200g Bacon Lardons
  • 400g Tin Green Lentils
  • Sprig of Thyme, leave picked
  • Chicken Stock Pot
  • 400g Tin of Tomatoes
  • 400g Tin Canellini Beans
  • 400g Tin of Butter Beans

instructions:


  1. In a large casserole heat the oil and fry the onion and garlic for 5 minutes until softened.
  2. Add in the bacon lardons and fry until cooked.
  3. Add in all of the other ingredients and simmer for 20 minutes on low. Serve with rice or crusty bread.



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Lentil, Bean and Bacon Stew

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