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Balsamic lentils with bacon and capsicum

Name: Balsamic lentils with bacon and capsicum
Total time: 15 min
Yield: 4
Cuisine: healthy
Ingredients: 2 tablespoons extra virgin olive oil; 8 rindless eye bacon rashers, chopped; 5 spring onions, roughly chopped; 2 red capsicum, deseeded and sliced; 2 x 400g cans brown lentils, drained and rinsed; 1 large handful baby spinach leaves; 1 tablespoon balsamic vinegar; 2 tablespoons chopped chives; ...

Author: Jennie Milsom

Photographer: Joanna Wickham

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Serves: 4

Time to make: 15 mins

Ingredients

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2 tablespoons extra virgin olive oil
8 rindless eye bacon rashers, chopped
5 spring onions, roughly chopped
2 red capsicum, deseeded and sliced
2 x 400g cans brown lentils, drained and rinsed
1 large handful baby spinach leaves
1 tablespoon balsamic vinegar
2 tablespoons chopped chives

Instructions

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1 Heat 1/2 tablespoon oil in a frying pan. Add the bacon, spring onions and capsicum and fry for 6-8 minutes or until softened.

2 Add the lentils and cook for 1-2 minutes. Add the spinach, stir to wilt slightly, then add the remaining oil and vinegar. Divide among 4 bowls and sprinkle over the chives.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 1285 kJ

Protein 21.5 g

Total fat 12.3 g

Saturated fat 3.1 g

Carbohydrates 27.8 g

Sugar 5.5 g

Dietary fibre 4.1 g

Sodium 365 mg

Calcium 60 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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