Puy lentils with Dijon mustard vinaigrette

servings6
2 hours 15 minutes

Ingredients

Puy lentils

  • 120g of puy lentils, soaked in cold water for one hour
  • 50g of whole piece unsmoked bacon
  • 2 sprigs of thyme
  • 2 garlic cloves, peeled
  • 1 onion, peeled and cut in half
  • 800ml of chicken stock
  • 30 lardons, fried until golden
  • 2 pinches of salt
  • 120g of unsmoked bacon

Vinaigrette

  • 150ml of olive oil
  • 4 tbsp of white wine vinegar
  • 1 tsp Dijon mustard
  • 1 pinch of salt
  • ground white pepper
  • 2 tbsp of parsley, chopped

Method

1
Drain the lentils and place them in a large pot. Add the piece of bacon, along with the thyme, garlic and onion, and cover with the stock
  • 120g of puy lentils
  • 50g of whole piece unsmoked bacon
  • 2 sprigs of thyme
  • 2 garlic cloves
  • 1 onion
  • 800ml of chicken stock
2
Bring to the boil and simmer for 30 minutes or until the lentils are completely cooked through but not splitting
3
While the lentils are cooking, remove the rind from the 120g of unsmoked bacon and cut into lardons. Add the bacon to a cold pan and slowly bring up the temperature. This will render down the fat and allow to bacon to crisp up without burning
  • 120g of unsmoked bacon
4
Continue to cook the bacon until crispy, remove from the pan and place on some absorbent kitchen towel
5
Leave the lentils to cool in the pot, then remove the vegetables and bacon and add the salt
  • 2 pinches of salt
6
Whisk together the olive oil, vinegar and mustard in a bowl, and season with the salt and pepper. Add the cooked lentils and bacon lardons and finish with the parsley
  • 150ml of olive oil
  • 4 tbsp of white wine vinegar
  • 1 tsp Dijon mustard
  • 1 pinch of salt
  • ground white pepper
  • 2 tbsp of parsley