• Soak all the lentils together in lots of cold water overnight. Drain well and set aside.
  • In a saucepan melt the butter and olive oil together. Add the bacon and cook for 5 minutes then add the onions garlic and celery. Cover and sweat until soft but not coloured on a gentle heat. Then add the carrots and cook for another 5 minutes. Season with salt, pepper and sugar.
  • Add the lentils, tomatoes, paprika, chilli, bay and mustard along with the stock.
  • Increase the heat and simmer until the lentils are tender.
  • Pulse with a stick blender a couple of times to break up the veg a little bit. Do not blend smooth.
  • Add a bit more stock if neccessary at this stage.
  • Add the spinach and lemon and adjust seasoning. 

Enjoy! x