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


  • Lardons
  • 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