Lentilles aux Lardons = Lentils with Bacon

The epitome of home comfort eating, Lentils with Bacon evoke happy childhood memories, mild winters in Provence and my mother’s delicious food.

A very versatile dish, for Winter or Summer, Lentils with Bacon can be eaten hot or cold, as a main dish or as an accompaniment to meat or fish.
Pulses are very healthy as well as nutritious. They are high in fibre and an excellent source of protein.
I always use lentilles vertes du Puy (Puy Lentils) because they are tasty and cook well, remaining firm.
They don’t need to be pre-soaked but you have to rinse them before cooking. It is also wise to check that there is no grit left, although it is very rare to find any.
Le Puy is a city in the Central Massif of France and the lentils are grown there.

Most supermarkets stock these lentils, so they are easy to source.

Serves 4:

250g Puy Lentils
1 onion, peeled and sliced
4 garlic cloves, peeled and sliced
2 carrots, peeled and diced
200g lardons
2 vegetable stock cubes
2 table spoon sunflower oil

1. Gently fry the onion, garlic, carrots and the lardons in a large cooking pot ( or a pressure cooker).

2. Add the lentils and cover with 3 times their volume of water then add the stock cubes. Alternatively, you can replace half the quantity of water by a dry white wine.

3. Cover and cook for 20 minutes.

4. Serve immediately as a main course with thick slices of country bread or as an accompaniment.

Bon Appétit!

For a different starter, serve the lentils cold with a vinaigrette.


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