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Serves four
Two tbs olive oil
250 g dried Puy lentils
200 g chopped smoked bacon or lardons
1 ½ litres of vegetable or chicken stock
2 medium sized sliced carrots
2 celery sticks finely chopped
1 red onion finely chopped
2 bay leaves
2 sprigs of thyme
1 clove garlic finely chopped
Salt & pepper to taste
Gently fry the onions and the bacon in the olive oil until they are soft and tender.
Then add the garlic, celery & carrot and cook for a further few minutes until the vegetables begin to soften.
Add a litre of the stock along with the lentils, bay leaf & thyme and bring to the boil. Then reduce the heat & simmer for about 20 minutes until the lentils are tender and most of the liquid has been absorbed. Season with salt & pepper to taste. If it starts to get dry and the lentils are not ready add a little more of the stock and continue cooking.
This makes a delicious meal in itself or as an accompaniment to any meat dishes – we often eat it with liver or sausages. This is a dish that can easily be prepared in advance and heated up to serve.
As an alternative this can also be served as a vegetarian dish by omitting the bacon and using vegetable stock.
Just delicious - absolutely love lentils and particularly with some crispy duck confit on the top or as you suggest, sausages. Perfect winter food.
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