FOODY FRIDAY - Bacon & Lentil Stew with Roast Potatoes

Bacon & Lentil Stew

Ingredients:

Roast Potatoes

1.5kg of Potatoes

Oil

Black pepper

Stew

200g Bacon, chopped up

100g Mushrooms, sliced

2 Onions, roughly chopped

2 Carrots, 1cm slices

1 Sweet Potato, 1cm cubed

1/2 (half) tsp Paprika

1/2 (half) tsp Cinnamon

1/2 (half) a grated Nutmeg (or 1tsp of Nutmeg)

500ml Vegetable Stock

300g Lentils

Method:

Roast Potatoes

1. Heat oven to Gas Mark 6 or 200C.
2. Cut up potatoes
3. Coat in oil and black pepper
4. Place in a roasting tin and in the oven for 45 mins to 1 hour

Stew

1. Fry the bacon and mushrooms in a pan on medium heat to allow the fat to ooze out.
2. Add onion, carrot & sweet potato, cover and let it steam for a few minutes.
3. Add the paprika, cinnamon & nutmeg and stir before adding the lentils and vegetable stock.
4. Cover and leave to simmer for 30 mins or until the lentils have softened.

Serve together with the roast potatoes and any steamed green vegetables (optional)