Puy lentils with Dijon mustard vinaigrette
- Side
- Easy
- 6
- 2 hours 15 minutes
PT2H15M
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.
Ingredients
Puy lentils
- 120g of puy lentils , soaked in cold water for one hour
- 50g of whole piece unsmoked bacon
- 2 sprigs of thyme
- 2 garlic cloves , peeled
- 1 onion , peeled and cut in half
- 800ml of chicken stock
- 30 lardons , fried until golden
- 2 pinches of salt
- 120g of unsmoked bacon
Vinaigrette
- 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 , chopped
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
- 120g of puy lentils
- 50g of whole piece unsmoked bacon
- 2 sprigs of thyme
- 2 garlic cloves
- 1 onion
- 800ml of chicken 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
- 120g of unsmoked bacon
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
- 2 pinches of 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
- 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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Puy lentils with Dijon mustard vinaigrette
