Seemingly simple, this Very Good side dish packs a punch of flavour. Created by our co-founder, James, it will soon be a favourite addition to every meal and a Roast Beast Feast staple.
- 750g baby carrots
- 1 small red onion
- 6 cloves garlic
- 1 package Very Good Bacon (250g)
- 2 cups puy or french lentils
- 4 cups vegan broth (McCormick chicken and beef stock is vegan and co-founder James’ personal favorite)
- ½ cup Italian parsley
- 8 sage leaves
- ¼ cup dijon mustard
- 1 ½ tablespoons apple cider vinegar
Roast the baby carrots with olive oil, salt and pepper at 400c for 30-40 minutes until tender.
Simmer the lentils in broth for 35-45 minutes until tender.
Thinly slice the onion, mince the garlic and gently slice the sage. Saute on a medium heat until soft and translucent (no need to get colour). Move to a large mixing bowl and allow to cool.
Remove lentils from heat, remove any excess liquid, and add to the large mixing bowl with onions and allow to cool.
Cut the bacon in lardons (¼ thick strips 1 inch long). Heat a skillet or non-stick fry pan to medium high heat. Add 4 tablespoons of the cooking oil of your choice (James uses sunflower oil). Cook bacon for 6-8 minutes until crispy. If using a thin pan, bacon will cook quicker. Remove bacon from the pan and place on a kitchen towel to remove excess oil.
Finely chop the parsley and add ⅔ to the large mixing bowl. Leave ⅓ to garnish at the end.
Combine all ingredients in the large mixing bowl and season with salt and pepper to taste.
Garnish with remaining parsley and serve.
Be sure to share your version with us using #TheVeryGoodButchers and tagging @theverygoodbutchers so we can see!