Lentilles du Puy (Puy Lentils)

🛒 Ingredients

• Puy Green Lentils (dry) 200 g · 680 kcal
• Smoked Lardons 50 g · 150 kcal
• Onion 120 g · 48 kcal
• Carrot 80 g · 32 kcal
• Celery Stalk 50 g · 8 kcal
• Garlic 10 g · 15 kcal
• Vegetable Broth 750 g · 75 kcal
• Olive Oil 15 g · 135 kcal
• Bay Leaf 1 g · 0 kcal
• Thyme Sprig 1 g · 0 kcal
• Fresh Parsley (for garnish) 5 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the Puy lentils thoroughly under cold water; no soaking is required. Finely chop the onion, carrot, and celery (mirepoix), and mince the garlic.
2. In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the lardons and cook until crispy, then remove them and set aside, leaving the rendered fat in the pot.
3. Add the chopped onion, carrot, and celery to the pot and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the rinsed Puy lentils to the pot, along with the vegetable broth, bay leaf, and thyme sprig. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes.
5. The lentils should be tender but still hold their shape; adjust cooking time if needed. Remove the bay leaf and thyme sprig. Stir in the reserved crispy lardons and chopped fresh parsley.
6. Season with salt and freshly ground black pepper to taste. Serve hot as a side dish or a light main course.