This lentil dish is a real hearty meal full of middle eastern flavours that will keep you going all day.
Shredded chicken would also work great to substitute the bacon. It also freezes really well so perfect for a work lunch box filler.
- coconut oil
- 1 large aubergine
- 2 garlic cloves
- 1 tsp smoked paprika
- 4-5 ripe vine tomatoes
- 1 tbsp balsamic vinegar
- 150g brown lentils
- 500ml hot vegetable stock
- 150g smoked cooked bacon/rashers/left over ham
- 1 tbsp creme fraiche
- Melt 2 teaspoons coconut oil over a medium heat in a large pan.
- Roughly chop the aubergine into generous chunks, add to the pan and fry for about 15-20 minutes until softened.
- Add the finely sliced garlic, paprika, chopped tomatoes and balsamic vinegar and continue to fry for another 5 minutes.
- Stir through the lentils, add the stock and bring to a boil. Return to a simmer and cover to cook for 40 minutes until the lentils are soft and plump.
- Chop the bacon into cubes and add to the lentils with the creme fraiche. If you struggle to find cooked smoked bacon, I get mine in Polish/Eastern European grocery shops.
- Serve hot with some beetroot stalks, kale or spinach.
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