Traditional Puy Green Lentils with Bacon

Perfectly firm lentils bound by a short, velvety glaze. The aroma of smoked bacon and thyme fills the kitchen the moment the lid is lifted.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 513
• Protein: 32 g
• Carbs: 50 g
• Fat: 17 g

Ingredients

• 400 g Green lentil ( rinsed )
• 150 g Smoked lardons
• 2 piece Carrot ( diced )
• 1 piece Onion ( finely diced )
• 1 piece Garlic ( minced )
• 1 piece Thyme ( sprig )
• 2 piece Bay leaf
• 1.2 L Mineral water
• 30 g Minimum butter sweet ( cold )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the garnish

   Dice the onion and carrots into regular small cubes. Finely mince the garlic after removing the germ.

2. Browning the base

   In a pan, brown the smoked bacon without extra fat until golden. Add carrots and onion, then sweat for 5 minutes over medium heat until the onion is translucent.

3. Starting the cook

   Pour the lentils into the pan. Stir to coat them in the cooking fat. Pour in the mineral water. Add thyme, bay leaf, and garlic. Do not add salt yet.

4. Simmering

   Cover and simmer on low heat. The lentils are ready when they are tender to the bite but do not turn into mush. A small amount of syrupy liquid should remain.

5. Final binding

   Remove the herbs. Season with grey sea salt and pepper. Add cold butter and stir gently: the sauce should coat the spoon and shine.

Chef's tips

• Never salt the cooking water at the start; it toughens the lentil skins and prevents them from becoming tender.
• If you have a leftover piece of bacon rind, throw it in the pot for extra depth of flavor.
• Puy lentils don't need soaking; a simple rinse is enough.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. They are often better reheated the next day with a splash of water to loosen the sauce.