Salade tiède de lentilles aux lardons

Nutrition · per serving

Steps

1. 1

   Rinse the lentils under cold water. Put them in a saucepan with the water, bay leaf and thyme sprig. Bring to a boil, then lower to a gentle simmer and cook for 20-22 minutes until tender but still holding their shape; they should not burst or go mushy. Season with the fine salt only during the last 5 minutes of cooking.

   160 g Puy lentils, rinsed700 ml water1 bay leaf1 thyme sprig2 g fine salt
2. 2

   While the lentils cook, place the bacon lardons in a cold frying pan and set over medium heat. Cook for 5-7 minutes, stirring occasionally, until the fat renders and the lardons are lightly crisp at the edges but still meaty. Turn off the heat.

   100 g bacon lardons
3. 3

   Make the vinaigrette in a mixing bowl: combine the shallot, Dijon mustard, red wine vinegar, olive oil, chopped parsley and black pepper. Whisk until lightly emulsified. Let it stand while the lentils finish cooking so the shallot softens slightly in the vinegar.

   40 g shallot, finely diced15 g Dijon mustard20 ml red wine vinegar20 ml extra-virgin olive oil15 g flat-leaf parsley, chopped1 g black pepper
4. 4

   Drain the lentils well and discard the bay leaf and thyme. Add the hot lentils straight to the bowl of vinaigrette and toss immediately so they absorb the dressing while warm.

   160 g Puy lentils, rinsed1 bay leaf1 thyme sprig40 g shallot, finely diced15 g Dijon mustard20 ml red wine vinegar20 ml extra-virgin olive oil15 g flat-leaf parsley, chopped1 g black pepper
5. 5

   Add the warm lardons and 1-2 teaspoons of their rendered fat from the pan for extra flavour, then toss again. Taste and adjust with a little more pepper if needed. Serve warm or just slightly cooled.

   100 g bacon lardons1 g black pepper

Origin & History

Warm lentil salad with lardons is a classic French bistro preparation, especially associated with central France where Lentilles du Puy are prized for their peppery flavour and ability to hold their shape. The combination of earthy lentils, pork and mustardy vinaigrette reflects the rustic cooking of French home kitchens and cafés.