Lentil stew
Ingredients
- 250 gGreen lentil (rinsed)
- 150 gSmoked lardons (sticks)
- 4 pcFrankfurter sausage (whole or sliced)
- 1 pcYellow onion (finely chopped)
- 2 pcCarrot (small dice)
- 1 pcLeek (finely sliced)
- 1 pcApium graveolens (diced)
- 2 pcPotato (1cm cubes)
- 1 LMineral water
- 2 tbspRed wine vinegar
- 1 tbspMustard
- 1 pcBay leaf
- 1 pcThyme (sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 pcBeef stock (crumbled)
Method
A thick stew where lentils soften to bind the broth. Smoky notes from bacon and sausages lead the flavor, finished with a sharp touch of acidity that wakes up the palate.
- 1
In a large pot, melt the smoky bacon without adding fat until colored. Add the chopped onion. Once it becomes translucent and starts to brown, move to the next step.
- 2
Stir in the carrots, leek, and celery cut into small cubes. Let the vegetables catch slightly at the bottom of the pot to develop the juices.
- 3
Pour in the green lentils. Add the water and broth. Add thyme and bay leaf. Bring to a boil, then lower the heat. It should simmer gently, not boil vigorously.
- 4
Add the diced potatoes. Continue cooking until they are tender and the lentils start to mash under the pressure of a spoon.
- 5
Submerge the Frankfurt sausages to warm them through. Off the heat, pour in the vinegar and mustard. Stir: the broth should become dark and creamy. Adjust seasoning.
Frequently asked questions
How do you get this dish right?
- Never salt lentils at the start of cooking, or the skins will stay tough.
- Vinegar is key: it cuts through the bacon fat and balances the dish.
- It tastes even better the next day once the flavors have infused.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Add a splash of water when reheating as the lentils continue to absorb the liquid.
