Total cooking and preparation time approximately 35 minutes

Serves 2

Ingredients

2 pints vegetable stock
1 cup put lentils
2 tbsp dried sage
4 rashers streaky bacon
1 tbsp butter
4 oz baby asparagus
8 oz scallops with the roes removed
2 tbsp lemon juice
1 tbsp olive oil
½ tsp coarse ground black pepper

Method

1. Bring the vegetable stock to the boil in a large saucepan.
2. Add the lentils and sage and cook for about 10 minutes.
3. Lower the heat and leave to simmer for about another 20 minutes.
4. Meanwhile, fry the bacon in a large, non-oiled frying pan for about 5 minutes per side, until slightly crispy, then set aside.
5. Increase the heat slightly, add the butter, and fry the asparagus and scallops for about 5 minutes, turning halfway through, until the scallops have browned and the asparagus has softened.
6. Transfer to a bowl, add 1 tbsp lemon juice and the pepper and toss until well mixed.
7. Drain the lentils, stir in the olive oil and the remaining lemon juice, then divide between 2 bowls.
8. Cut the bacon into bite-sized pieces and scatter over the lentils.
9. Arrange the asparagus on top of the lentils and bacon then, finally, top with the scallops.
10. Serve.