Lentil Stew with Smoked Bacon

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 508
• Protein: 32 g
• Carbs: 51 g
• Fat: 14 g

Ingredients

• 400 g Green lentil ( rinsed )
• 150 g Smoked lardons ( batonnet cut )
• 2 piece Carrot ( small dice )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 tbsp Duck fat
• 100 ml Dry white wine
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf ( dried leaves )
• 1.2 L Mineral water
• 1 pinch Black pepper ground
• 1 pinch Gray sea salt
• 1 tbsp Veal stock concentrate

Instructions

1. Preparation of the aromatic garnish

   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. Browning the juices

   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. Deglazing and adding liquid

   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. Simmering and thickening

   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.

Chef's tips

• 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.

Storage

Store for 3 to 4 days in the refrigerator in an airtight container. Freezes exceptionally well.