• Dried puy lentils (150g)
  • Vegetable stock (600ml)
  • Pancetta (chopped, 75g)
  • Red onion (chopped, half)
  • Garlic (chopped, 1 clove)
  • Baby spinach (handful)
  • Sun-dried tomato (chopped, 1)
  • Dried porcini mushroom (10g)
  • Olive oil
  • Cumin seeds (1tsp)
  • Oregano (1tsp)


  • STEP 1
    Rinse the lentils under cold running water. Get a kettle on the boil to make your stock.
  • STEP 2
    In a large frying pan or saute pan, heat a little olive oil and fry the onion, garlic, sundried tomatoes and pancetta with the cumin seeds and oregano, until the pancetta is slightly browned and the onion softened. About eight minutes should do. Turn off the heat once done. In the meantime, make your vegetable stock following the packet instructions.
  • STEP 3
    Once you have your stock ready, chuck it in a saucepan, add the lentils and simmer for about 20 minutes.
  • STEP 4
    Once the lentils are almost done – but not quite there – pour the lentils and stock into the pan with all the other ingredients, adding the porcini too. Bring this up to a simmer and let it blip away until it's all combined and thickened. This should only take five minutes. Once it's done, throw in the handful of spinach and stir through. Season with some salt and pepper, and you're all done. Can be served on its own, but goes beautifully with a poached egg and some good bread.

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