Traditional French Green Lentils

Tender lentils held together by a glossy, reduced jus. The smoky bacon aroma blends perfectly with the earthy notes of thyme and bay leaf.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 554
• Protein: 35 g
• Carbs: 51 g
• Fat: 20 g

Ingredients

• 400 g Green lentil ( rinsed )
• 200 g Smoked lardons ( blanched )
• 2 piece Carrot ( diced )
• 1 piece Yellow onion ( whole peeled )
• 1 piece Clove ( studded in onion )
• 2 piece Garlic ( crushed )
• 1 piece Bouquet garni ( fresh )
• 1.2 L Mineral water
• 30 g Minimum butter sweet ( cold cubed )
• 1 piece Black peppercorns ( freshly ground )
• 2 tbsp Veal stock concentrate ( powder or paste )

Instructions

1. Blanch the bacon

   Place the bacon in a saucepan of cold water. Bring to a boil for 2 minutes to remove excess salt and impurities. Drain and set aside.

2. Prepare the aromatic garnish

   Cut the carrots into small regular cubes (mirepoix). Stud the onion with the clove. Crush the garlic cloves with the flat of a knife.

3. Start cooking

   In a pot, add the lentils, carrots, studded onion, garlic, bouquet garni, and veal stock. Cover with mineral water. Do not salt now, as it would harden the skin of the lentils.

4. Simmer and thicken

   Simmer. Halfway through cooking, add the bacon. When the lentils crush easily under your finger, remove the onion and bouquet garni. Add the cold butter and stir to create a glossy finish.

Chef's tips

• Never salt the cooking water; only season at the very end to keep the skins tender.
• Starting with cold water is essential for even cooking from the center out.
• Mount with butter off the heat to achieve that signature bistro-style glossy finish.

Storage

Store for up to 3 days in the fridge. Lentils often taste better the next day when reheated with a splash of water.