Lentilles aux petits pois, à la feta et au bacon

Ingrédients

• 4 rashers bacon chopped
• oil
• 1 small onion finely chopped
• 150 g Puy lentils
• 1 cupful frozen peas
• 1 tbsp balsamic vinegar
• 100 g feta crumbled
• 200 g cherry tomatoes halved

Préparation

1. 1

   Fry the bacon in a little oil until crisp and remove. Fry the onion until soft and add back half the bacon. Stir in the lentils and add enough water to cover, bring to a boil and simmer covered for 20 minutes or until the lentils are tender. Add a little more water if necessary but you want most of the water to be absorbed by the end, so don’t add too much.

2. 2

   Add the peas for the final 5 minutes of cooking. Stir in the remaining bacon, the balsamic vinegar, feta and cherry tomatoes.