Puy lentils with Dijon mustard vinaigrette

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

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