📝 About This Recipe
Known as the 'caviar of lentils,' the Lentilles Vertes du Puy are grown in the volcanic soil of the Auvergne region, giving them a unique peppery flavor and a firm texture that holds its shape beautifully. This classic French preparation simmers the lentils in a rich aromatic base of carrots, celery, and onions, enriched with smoky lardons and finished with bright vinegar. It is a rustic yet sophisticated side dish that embodies the heart of French farmhouse cooking.
🥗 Ingredients
The Lentils
- 1.5 cups Lentilles Vertes du Puy (rinsed and picked over for stones)
- 4 cups Chicken or Vegetable Stock (low sodium preferred)
- 1 cup Cold Water (as needed for topping up)
The Aromatic Base (Mirepoix)
- 2 tablespoons Unsalted Butter
- 4 ounces Smoked Bacon or Slab Lardons (finely diced)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small cubes)
- 2 pieces Celery Stalks (finely diced)
- 3 pieces Garlic Cloves (minced)
Herbs and Seasoning
- 1 bundle Bouquet Garni (2 sprigs thyme, 1 sprig rosemary, 1 bay leaf tied together)
- 1-2 tablespoons Sherry Vinegar or Red Wine Vinegar (to taste)
- 1/4 cup Flat-Leaf Parsley (freshly chopped)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Extra Virgin Olive Oil (for finishing)
👨🍳 Instructions
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1
Rinse the lentils under cold running water in a fine-mesh sieve. Inspect them carefully and discard any small stones or debris.
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2
In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced bacon or lardons.
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3
Sauté the bacon for 5-7 minutes until the fat has rendered and the edges are golden and crisp.
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4
Add the onion, carrots, and celery to the pot. Cook the mirepoix for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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6
Add the rinsed lentils to the pot and stir for 2 minutes to coat them in the fat and lightly toast them.
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7
Pour in the stock and add the bouquet garni. The liquid should cover the lentils by at least 2 inches.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot partially with a lid.
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9
Simmer gently for 25-30 minutes. Check the lentils occasionally; they should be tender but still have a slight 'bite' (al dente). Do not overcook into a mush.
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10
If the liquid evaporates too quickly before the lentils are tender, add a splash of water or extra stock.
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11
Once cooked, remove and discard the bouquet garni. If there is excessive liquid, you can drain some off, but a little 'sauce' is desirable.
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12
Stir in the vinegar, salt, and black pepper. The acidity of the vinegar is crucial to balance the earthiness of the lentils.
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13
Fold in the fresh parsley and drizzle with a touch of extra virgin olive oil for a glossy finish.
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14
Taste one last time and adjust seasoning. Serve warm as a side or a base for proteins.
💡 Chef's Tips
Do not salt the lentils at the beginning of cooking, as this can toughen the skins; always season at the end. Ensure you use authentic 'Puy' lentils (AOP label) for the best texture; standard green lentils will cook faster and may turn mushy. If you want a vegetarian version, omit the bacon and use smoked paprika or a drop of liquid smoke for that characteristic depth. Lentils actually taste better the next day, making this an excellent make-ahead dish for dinner parties. For an extra velvety texture, stir in a cold knob of butter right before serving.
🍽️ Serving Suggestions
Pair with pan-seared sausages (Toulouse style) or a roasted duck breast. Serve as a bed for a flaky piece of pan-fried salmon or cod. Enjoy as a light lunch with a poached egg on top and a side of crusty baguette. Matches beautifully with a glass of light-bodied red wine like a Beaujolais or a Pinot Noir. Serve alongside a simple green salad with a sharp Dijon vinaigrette.