- Blanch the tomatoes in plenty of boiling water, then remove the skin and seeds and chop the remaining flesh. Put to one side.
- Place the Crazy Jack Lentils in a pan of cold water, bring to boil and simmer for 25 minutes until just tender. Drain and put to one side.
- Heat half the oil in a frying pan and fry the onion for 2-3 minutes until soft. Add the bacon and lamb and fry for a further 2-3 minutes.
- Add the spices, crumble in the stock cube, then add the prepared tomatoes, Crazy Jack Lentils, tomato puree, olives and herbs and pour over 75ml of boiling water.
- Bring the mixture back to the boil, then reduce the heat and simmer for 8-10 minutes. Season to taste.
- To serve, spoon into two bowls, add a dollop of yoghurt and sprinkle over the chopped parsley.
Ingredients:
Serves 2
200g tomatoes
250g Crazy Jack Red Lentils
2tbsp olive oil
1 onion, chopped
3 rashers bacon, chopped
400g lamb neck fillet, diced
Pinch of ground cinnamon
Pinch of cayenne pepper
1 chicken stock cube
75ml boiling water
1tbsp tomato puree
25g pitted black olives, chopped
Sprig of fresh rosemary
2 sprigs of fresh thyme
Salt and pepper, to season
1 tbsp chopped fresh flatleaf parsley, to serve
Greek yoghurt, to serve
