Baked lentils with bacon and Marmite

Baked lentils with bacon and Marmite

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  • 8
  • Easy
  • Dairy free
  • 20 minutes
  • 55 minutes
  • Bosman Adama Red Blend 2018


  • 500 g brown lentils
  • 80–100 g streaky bacon , finely chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, grated
  • 1 T Marmite
  • 4 cups boiling water
  • 1/4 cup tomato sauce
  • 1 T brown sugar
  • 1 T red wine vinegar
  • 2 T olive oil
  • 2 T parsley, chopped, plus extra for sprinkling
  • 1 t sea salt
  • freshly ground black pepper, to taste
  • olive oil, for drizzling (optional)

Cooking Instructions

1. Preheat the oven to 190°C. Rinse and drain the lentils. Gently cook the bacon in an ovenproof casserole until the fat runs and the bacon starts to crisp.
2. Stir in the onion and cook gently until softened. Stir in the garlic. Meanwhile, stir the Marmite into the boiling water. Taste to check that it’s full- flavoured. If not, add more Marmite.
3. Pour the Marmite into the casserole and add the remaining ingredients. Bring toa simmer, then cover tightly.
4. Bake for 45 minutes, or until the lentils are tender. Check the seasoning. Add a drizzle of olive oil and pepper at the table. Leftovers make a good soup diluted with Marmite or vegetable stock and blended.

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Photograph: Toby Murphy

Production: Brita Du Plessis

Food assistant: Nicola Naude

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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