Lentil Stew with Smoked Bacon
Ingredients
- 400 gGreen lentil (rinsed)
- 150 gSmoked lardons (batonnet cut)
- 2 pcCarrot (small dice)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 1 tbspDuck fat
- 100 mlDry white wine
- 2 pcThyme (sprigs)
- 2 pcBay leaf (dried leaves)
- 1.2 LMineral water
- 1 pinchBlack pepper ground
- 1 pinchGray sea salt
- 1 tbspVeal stock concentrate
Method
Tender lentils bound by a short, glossy sauce, infused with bay leaf and thyme. Smoked bacon adds a savory depth that balances the texture of finely diced carrots.
- 1
Cut the carrots into regular 5mm cubes. Finely slice the onion and mince the garlic after removing the germ. The cutting must be uniform for even cooking.
- 2
In a Dutch oven, heat the duck fat. Add the bacon bits and let them brown until crispy. Add the onion and carrots, then sauté for 5 minutes without browning to concentrate the flavors.
- 3
Add the lentils and stir to coat them in the fat. Deglaze with white wine, scraping the bottom to release the juices. Incorporate the veal stock, then pour in the water until covered (about 3 times the volume of the lentils). Add the thyme and bay leaf.
- 4
Simmer gently for 30 to 40 minutes. The lentils should be tender to the bite but not mashed. The liquid should have reduced to lightly coat the vegetables. Season with pepper at the end of cooking.
Frequently asked questions
How do you get this dish right?
- Never salt lentils at the start of cooking, as it toughens the skin.
- If the stew is too thin, crush a ladleful of lentils against the sides of the pot and stir back in.
- The stew tastes even better reheated the next day when the flavors have fully developed.
How long does this dish keep?
Store for 3 to 4 days in the refrigerator in an airtight container. Freezes exceptionally well.
