Traditional Puy Green Lentils with Bacon
Ingredients
- 400 gGreen lentil (rinsed)
- 150 gSmoked lardons
- 2 pcCarrot (diced)
- 1 pcOnion (finely diced)
- 1 pcGarlic (minced)
- 1 pcThyme (sprig)
- 2 pcBay leaf
- 1.2 LMineral water
- 30 gUnsalted butter (cold)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
Dice the onion and carrots into regular small cubes. Finely mince the garlic after removing the germ.
- 2
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
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
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
Remove the herbs. Season with grey sea salt and pepper. Add cold butter and stir gently: the sauce should coat the spoon and shine.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
