French style Braised Lentils
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| Serves | 8 |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 5 minutes |
| Meal type | Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Halloween, Thanksgiving |
| Region | French |
| By author | Karen S Burns-Booth |
A tasty way to serve lentils and perfect for the winter months, these lentils are traditionally served with sausages, duck or ham in SW France and make a wonderful accompaniment to any meat, game or poultry dishes.
Ingredients
- 1 tablespoon duck fat (or oil of your choice)
- 1 carrot (peeled and finely diced)
- 1 celery rib (stick) (trimmed and finely diced)
- 1 onion (peeled and finely diced)
- 2 cloves garlic (peeled and finely diced)
- 125g smoked lardons (or smoked streaky bacon finely diced)
- 450g Puy lentils
- sprig of fresh thyme
- 1 tablespoon cider apple vinegar
- 2 teaspoons Dijon mustard
- 1 litre water
- salt and pepper to taste
Note
A tasty way to serve lentils and perfect for the winter months, these lentils are traditionally served with sausages, duck or ham in SW France and make a wonderful accompaniment to any meat, game or poultry dishes.
Directions
| Step 1 | Heat the duck fat in a saucepan or large sauté pan and add the carrots, celery, onion, garlic and lardons (or steaky bacon) and fry them over a gentle heat for about 10 minutes, or until they are all cooked and soft. |
| Step 2 | Add the lentils to the pan, stir well and then add the rest of the ingredients including the water, stir well once again, put a lid on the pan and simmer gently for about 25 to 30 minutes or until the lentils are just tender. |
| Step 3 | Adjust the seasoning to taste and then serve them warm with sausages, pork, duck, guinea fowl or any other meat or poultry of your choice. |
| Step 4 | These can be made in advance and are easily reheated in a pan or the microwave. |
