Based on a recipe from Nigel Slater’s The 30-Minute Cook, but even simpler - lardons from the freezer, lentils from the cupboard - one of my favourite comfort foods.
Serves 2 - not a large amount, but filling
- 100g red split lentils
- Rinse the lentils under cold water
- Fry the lardons until soft and verging on crispy
- Add the lentils and enough water to cover by a cm or so
- Boil until verging on dry