Recipe by: Jocelyn Alexander

Serves: 2 as a main meal or 4 as a side salad



  • 2 tins green puy lentils
  • One large white or yellow onion
  • Four cloves of garlic
  • Two largeish carrots
  • Two handfuls left over gammon or bacon
  • Balsamic vinegar to taste
  • Olive oil to taste


  • Finely chop the onion and peel and crush the garlic
  • Peel the carrots, quarter it lengthways and finely slice
  • In a large frying pan or wok, add olive oil and saute the onions and garlic
  • If using raw bacon, add the bacon until cooked through, at same time as carrots
  • If using cooked bacon, or gammon, add the lentils (drained and rinsed) at the same time. If using raw bacon add lentils when bacon is cooked
  • Add a few tablespoons of balsamic vinegar until lentils cooked through
  • Add salt and pepper to taste
  • Serve warm

Download PDF version here: puy-lentil-and-bacon-salad-jocelyn-alexander