Golden Lentil Rolls Wrapped in Bacon

Serve this lovely supper or lunch dish with a crisply cooked green vegetable like broccoli, or just a salad. It can be made well ahead so that you can simply put it in the oven to bake shortly before the meal.


  • 175 g (6 oz) split red lentils
  • 450 ml (¾ pint) milk
  • 1 onion, chopped finely
  • 75 g (3 oz) strong cheese, grated
  • 25 g (1 oz) butter
  • 2 teaspoons dried oregano
  • 1 egg, beaten
  • About 175 g (6 oz) thinly sliced, rindless smoked streaky bacon
  • grated Parmesan cheese
  • Salt and black pepper


Place the lentils, milk and finely chopped onion in a saucepan and bring to the boil, then simmer very gently, stirring now and then, for 20 minutes or until thick and mushy. Remove from the heat and add the cheese, butter, oregano and salt and black pepper to taste. Stir in the egg, then leave to become cold.

Butter a fairly large, shallow, ovenproof dish. Using floured hands, roll small handfuls of the lentil mixture into 6cm(2½ in) long sausage shapes. Wrap a piece of bacon around each one, leaving gaps of lentil still exposed.

Lay the rolls closely together in the dish and sprinkle all over with grated Parmesan cheese. Bake at 230°C, 450°F, Gas Mark 8 for 20-30 minutes until the rolls are golden brown and crispy.