Red lentils & bacon

enough for: 2

6 streaky bacon rashers
200g (1 cup) red lentils, rinsed
1/2 – 1 teaspoon dried chilli flakes
1 tsp ground cumin
1 tin tomatoes (400g / 14oz), chopped
150g (8 tablespoons) natural yoghurt, to serve

1. Heat oven to 200, chop bacon & roast.

2. Place lentils, chilli, cumin, tomato and 2 1/2cups water in a medium saucepan and bring to the boil.

3. Cover and boil for 9 minutes or until lentils are cooked to your liking.

4. Taste and season. Serve with a dollop of natural yoghurt.