Traditional French Green Lentils
Ingredients
- 400 gGreen lentil (rinsed)
- 200 gSmoked lardons (blanched)
- 2 pcCarrot (diced)
- 1 pcYellow onion (whole peeled)
- 1 pcClove (studded in onion)
- 2 pcGarlic (crushed)
- 1 pcBouquet garni (fresh)
- 1.2 LMineral water
- 30 gUnsalted butter (cold cubed)
- 1 pcBlack peppercorns (freshly ground)
- 2 tbspVeal stock concentrate (powder or paste)
Method
Tender lentils held together by a glossy, reduced jus. The smoky bacon aroma blends perfectly with the earthy notes of thyme and bay leaf.
- 1
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
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
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. 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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 3 days in the fridge. Lentils often taste better the next day when reheated with a splash of water.
