Puy lentils with Dijon mustard vinaigrette

  • Side
  • 6
  • 2 hours 15 minutes
Not yet rated

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.

First published in 2015

Ingredients

Metric

Imperial

Puy lentils

Vinaigrette

Method

1
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
2
Bring to the boil and simmer for 30 minutes or until the lentils are completely cooked through but not splitting
3
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
4
Continue to cook the bacon until crispy, remove from the pan and place on some absorbent kitchen towel
5
Leave the lentils to cool in the pot, then remove the vegetables and bacon and add the salt
6
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
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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