Lentils with Ham
Ingredients
- 400 gGreen lentil (rinsed)
- 400 gHam (in large cubes)
- 2 pcCarrot (diced)
- 1 pcOnion (whole peeled)
- 2 pcClove
- 2 pcGarlic (crushed)
- 1 pcBouquet garni
- 30 gUnsalted butter (cold)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender lentils that hold their shape, bathed in a short, velvety jus. The ham provides a generous bite and a smoky note that permeates every grain.
- 1
Peel the carrots and onion. Dice the carrots into small, even cubes. Stud the onion with the cloves. Crush the garlic cloves with the flat of your knife.
- 2
In a pot, add the green lentils. Cover generously with cold water (about 3 times the volume). Add the studded onion, diced carrots, garlic, and bouquet garni. Do not salt yet to prevent the lentil skins from toughening.
- 3
Bring to a boil, then lower the heat to maintain a gentle simmer. Skim off any impurities rising to the surface. Cook for about 30 minutes. The grain should be tender to the bite without turning into mush.
- 4
Cut the ham into large cubes. Add them to the pot 10 minutes before the end of cooking. Season with salt and pepper only now. The liquid should have reduced by half to coat the lentils.
- 5
Remove the onion and bouquet garni. Add cold butter and stir gently to bind the jus. The lentils should be glossy and the mixture creamy.
Frequently asked questions
How do you get this dish right?
- Never salt the water at the beginning, salt toughens the lentil skins and extends cooking time.
- If you have leftover ham rind, throw it in the cooking water for even more flavor.
How long does this dish keep?
Keeps for 3 days in the fridge. Even better reheated over low heat with a splash of water to loosen the sauce.
