Country-style green lentils
Ingredients
- 400 gGreen lentil (rinsed)
- 200 gSemi-salted pork belly (into lardons)
- 1 pcOnion (finely diced)
- 2 pcCarrot (finely diced)
- 2 pcGarlic (unpeeled and crushed)
- 1 pcThyme (sprig)
- 1 pcBay leaf (leaf)
- 1.2 LMineral water
- 30 gUnsalted butter (cold)
- 1 pcBlack peppercorns
- 1.2 LChicken broth (ready to use)
Method
A melting texture where each grain remains whole, bound by a short, unctuous juice. The smoky scent of the pork belly mingles with the sweetness of tender carrots.
- 1
Cut the pork belly into regular lardons. Finely chop the onion and cut the carrots into small 5mm cubes. Crush the garlic cloves with their skin on.
- 2
In a sauté pan, brown the lardons without adding fat. When the fat starts to melt and the lardons color, add the onion and carrots. Let sweat for 5 minutes until the onion is translucent.
- 3
Pour the lentils into the pan. Add the cold chicken broth (about 3 times the volume of the lentils). Add the thyme, bay leaf, and peppercorns. Bring to a boil, then lower the heat to maintain a gentle simmer. Do not add salt yet: salt hardens the skin of the lentils.
- 4
Check the cooking: the lentils should crush easily under the tongue. If too much liquid remains, increase the heat to reduce the juice. Remove the herbs, season with salt, then stir in the cold butter to bind the sauce. The liquid should coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Never salt the cooking water for legumes; it hardens the skin and increases cooking time.
- For an even glossier sauce, finish it with very cold butter just before serving.
- Puy green lentils are ideal as they don't turn into mush during cooking.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Lentils are often better reheated the next day with a splash of water to loosen the sauce.
