- 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)
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.
Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude