It’s been a while. Life has become a little busier of late, but I always find time for food. That’s eating it, writing about it and sharing it. 

This recipe is rather short and sweet but I’m hoping that it may be of use to someone who is tight on time but enjoys a good hearty feed. Healthy, tasty and satisfying. It’s basically a bacon and lentil pasta dish that can be whipped up in under thirty minutes. Minimal preparation- which is what we all want during the week.

To make this meal (serves four) you will need:

-450g of spaghetti 

– A packet of smoked back bacon

– One small red onion (peeled/finely chopped)

– Three large cloves of garlic (peeled/finely chopped)

– A tin of green lentils

– Half a tin of chopped tomatoes 

– One tablespoon of tomato purée

– One teaspoon of oregano

– Salt and black pepper (to taste)


– Fry the bacon in oil in a large stove top pan for five minutes (medium heat).

– Add in the onion and garlic, then fry for another five minutes.

– Add in the tomato purée, the chopped tomatoes, oregano and whole tin of green lentils (including the water – don’t drain them first).

– Pour in another half a tin’s worth of water and bring to the boil. Season well to taste and leave to simmer for around ten minutes or until reduced to your liking, stirring regularly.

– Meanwhile, put the spaghetti on to boil and cook according to the packet instructions (nine to ten minutes).

– When cooked, drain and add to the sauce. Mix thoroughly and serve immediately (with some grated mature cheddar cheese if desired).

This makes for a quick but pleasing dinner. I’m feeling decidedly full as I write this post – not overly…just nicely. And let’s be honest, bacon makes everything nice. In addition, lentils are so autumnal, I find. More lentils please.