Slow-Simmered Lentils with Lardons

📝 Ingredients

• 360 g dried green lentils
• 300 g turkey lardons (2 packs of 150 g)
• 3 carrots (about 360 g)
• 1 brown onion
• 2 garlic cloves
• 2 bay leaves
• 1 tsp dried thyme
• 1 vegetable stock cube
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt, black pepper

🍴 Utensils

• Casserole dish or large saucepan with a lid
• Non-stick frying pan
• Colander
• Cutting board and knife
• Peeler
• Wooden spoon

📖 Steps

1. Spread the lentils out on a plate and pick out any small stones, then rinse them in a colander under cold water, stirring them with your hand. No need to soak them: green lentils can be cooked straight away.
2. Peel the onion and garlic, then slice them finely. Peel the carrots and cut them into rounds about 5 mm thick: any thinner and they would turn to mush during cooking.
3. Heat the olive oil in the casserole dish over medium heat. Fry the onion for 3 to 4 minutes, stirring, until translucent, then add the garlic and carrots and cook for another 2 minutes.
4. Add the lentils, bay leaf and thyme, then cover with cold water to 3 cm above the lentils (about 1 litre). Crumble the stock cube into the water, stir and bring to the boil over high heat.
5. Reduce to a low heat, put the lid on slightly ajar and simmer for 25 to 30 minutes, stirring occasionally. The lentils should be tender but still whole: add a little hot water if they absorb all the liquid. Don't add salt at this stage.
6. Meanwhile, brown the lardons in the non-stick frying pan without any fat over medium-high heat for 5 to 6 minutes, stirring often, until nicely coloured on all sides. Set aside off the heat.
7. When the lentils are cooked, remove the bay leaves. If there is still a lot of liquid, cook for another 3 to 4 minutes uncovered: the lentils should be just coated in a little juice, not dry.
8. Off the heat, stir in the mustard, then the lardons. Taste, season with pepper, and add salt only if needed: the lardons and stock are already salty. Serve piping hot in shallow bowls.