Salade de Lentilles du Puy aux Lardons

Salade de Lentilles du Puy aux Lardons ingredients

• 1 cup Lentilles du Puy (green lentils)
• 1 small carrot, peeled and diced
• 1 small celery stalk, diced
• 0.5 small yellow onion, quartered
• 1 bay leaf
• 2 fresh thyme sprigs
• 3 cups chicken or vegetable broth
• 6 oz lardons or thick-cut bacon, diced
• 1 shallot, finely minced
• 1.5 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 0.25 tsp salt
• 0.125 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped

How to make Salade de Lentilles du Puy aux Lardons

1. Rinse 1 cup of Lentilles du Puy thoroughly under cold water. This helps remove any dust or debris and prevents foaming during cooking.
2. Combine the rinsed lentils with 3 cups of chicken or vegetable broth, 1 diced carrot, 1 diced celery stalk, 0.5 quartered yellow onion, 1 bay leaf, and 2 fresh thyme sprigs in a medium saucepan.
3. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Avoid overcooking to prevent mushiness.
4. While the lentils cook, prepare the lardons: Heat a large skillet over medium heat. Add 6 oz of diced lardons (or bacon) and cook, stirring occasionally, until crisp and golden brown, about 7-10 minutes.
5. Remove the crispy lardons with a slotted spoon and place them on a plate lined with paper towels to drain any excess fat. Reserve 1 tablespoon of the rendered lardon fat in the skillet.
6. Add 1 finely minced shallot to the skillet with the reserved lardon fat. Sauté over medium-low heat for 2-3 minutes until softened and translucent, being careful not to brown it.
7. Prepare the mustard vinaigrette: In a small bowl, whisk together 1.5 tablespoons of Dijon mustard, 2 tablespoons of red wine vinegar, 0.25 teaspoon of salt, and 0.125 teaspoon of freshly ground black pepper. Slowly drizzle in 3 tablespoons of extra virgin olive oil while whisking constantly until the vinaigrette is emulsified and smooth.
8. Once the lentils are tender, drain them, discarding the onion, bay leaf, and thyme sprigs. Transfer the warm lentils to a large serving bowl.
9. Add the sautéed shallots to the warm lentils, along with the crispy lardons. Pour the prepared Dijon vinaigrette over the lentil mixture.
10. Gently toss all the ingredients together until the lentils and vegetables are evenly coated with the vinaigrette. The warmth of the lentils will help the flavors meld beautifully.
11. Taste the salad and adjust seasonings if needed, adding more salt, pepper, or vinegar to your preference.
12. Garnish the Salade de Lentilles du Puy with 2 tablespoons of fresh chopped parsley just before serving. Serve warm or at room temperature as a hearty French lunch.

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