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Bacon and lentil duff

A tasty meal with enough for leftovers...

★★★★★ 3 Ratings

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Recipe:
Sent in by Alison

Difficulty: Medium
Serves 8+
Freezable

Preparation

Total time: 2 Hrs 5 Mins
Preparation time: 5 Mins
Cooking time: 2 Hrs

1 smoked gammon joint
800g tinned tomatoes (2x tins)
8 carrots (large)
2 onions
500g frozen peas
1 tbsp curry powder
10 black peppercorns
2 bay leaves
500g red lentils
1 tsp dried herbs

Chop the onions and peel and slice the carrots
Put in a large saucepan with the gammon shank, herbs, curry powder, peppercorns and bay leaves and red lentils
Add the tinned tomatoes and enough water (or stock) to cover the gammon shank
Bring to the boil and simmer for just over 2 hours
Add the frozen peas and return to the boil for 3 minutes to cook them
Take the shank out of the pan and remove the fat and the bone (I use these to make stock) and return the meat to the saucepan
This easily feeds a family of four - I then mix what is left over with pasta to make a second meal

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Reviews

★★★★★ 3 Ratings

Rate this recipe

Guest

★★★★★ Rated 5 out of 5 stars.

Thank You So Much for this awesome sharing! Excited to try this Tonight Regards: Instapot

Reviewed on 04/11/19
Guest

★★★★★ Rated 5 out of 5 stars.

You have to try this! 5*

Reviewed on 26/03/15
Laura H(1314)

★★★★☆ Rated 4 out of 5 stars.

I found this pretty easy to make and I will definitely be making it again as it went down a storm in our house!

Reviewed on 27/01/15