Lentils can be seen as a bit boring, but cooked with bacon and chicken stock then tossed in a punchy mustard dressing they make a truly delicious side dish. Serve Martin Wishart's puy lentils recipe with grilled or roasted chicken or barbecued lime marinated flank steak.
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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
800ml of chicken stock
Bring to the boil and simmer for 30 minutes or until the lentils are completely cooked through but not splitting
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
Continue to cook the bacon until crispy, remove from the pan and place on some absorbent kitchen towel
Leave the lentils to cool in the pot, then remove the vegetables and bacon and add the salt
2 pinches of salt
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
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