Baconed Brown Lentils

Name: Baconed Brown Lentils
Yield: A Winter Brunch for 2
Ingredients: salt and freshly ground black pepper; 1 large egg; ⅓ tsp ground turmeric; pinch of salt; olive oil, for cooking; 75 g/2¾ oz.nice mushrooms (fancy or basic or a mixture, your choice), thickly sliced; 125 g/4½ oz. scant ⅔ cup brown lentils, picked through; 100 g/3½ oz cherry tomatoes (about 10), halved; 70 g/2½ oz baby spinach leaves; 1 small red onion, finely sliced; 1 sprig of fresh thyme (or ½ tsp.dried); 2 slices bread; 120 g/4 oz bacon lardons; knob of butter and splosh of oil; oil, for frying; 1 onion, finely chopped

Preparation info

A Winter Brunch for
2

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This salad is like breakfast, but with added lentils. It’s kind of phwoar, but that’s probably my lentil addiction talking.

Ingredients

For the Lentils

1 onion, finely chopped
knob of butter and splosh of oil
125 g/4½

Brunch

Method

Fry the onion in a little butter and oil (adding oil to butter stops it burning as oil has a higher smoke point), and as they start to brown, add the lentils and thyme. Top up with water to about 2cm/¾in above the surface of the lentils, then bring to the boil. Turn down the heat and simmer until cooked (about 30 minutes – add more water if necessary). Set aside.

Fry the lardons in a sp