Lentilles Braisées aux Lardons (Braised Lentils with Bacon)

Method

1. 1

   Cook the bacon lardons in olive oil in a large pot over medium heat until the fat renders and the edges crisp, about 5 minutes.

2. 2

   Add the onion and carrot and cook until softened, about 5 minutes, then stir in the garlic for 1 minute.

3. 3

   Add the rinsed lentils, bay leaf and thyme, then pour in the stock.

   💡 Go easy on salt for now — reduce the liquid first, since the stock and bacon are already carrying plenty.

4. 4

   Bring to a boil, then reduce to a bare simmer, partially covered, and cook until the lentils are tender but still holding their shape, 25 to 30 minutes.

5. 5

   Uncover and simmer a few more minutes if there's still a lot of loose liquid — the lentils should be moist, not soupy.

6. 6

   Off the heat, stir in the dijon mustard and red wine vinegar.

7. 7

   Remove the bay leaf and thyme stems, season to taste, and serve warm.