These lentils work brilliantly with fish like cod or hake. Or even something like a flat iron chicken (as is currently on the menu at The Chequers).
Lentils with Braised Bacon
Serves: 4
Difficulty: Easy
Prep: 720m
Cook: 30m
Ingredients
- 20g salt
- 20g garlic (peeled)
- 20ml vegetable oil
- 200g smoked streaky bacon
- 100g shallots
- 150g carrots
- 150g celeriac
- 500g puy lentils
- Sprig of thyme
- 500ml chicken stock
- 100g butter
Method
- Soak the lentils in water overnight, and keep in the fridge
- When you're ready to cook refresh the lentils with clean water and then bring to the boil. Then rinse under cold water, put back in the pan with more water and bring to the boil again. Make sure to wash the lentils well each time.
- Peel and dice the celeriac, shallot, carrot and garlic as well as the bacon and thyme.
- In a saucepan, on a low heat, heat the oil and sauté the vegetables and bacon slowly, stirring occasionally, to avoid them taking on any colour.
- Once softened add the thyme, water, stock and lentils. Warm it all through until cooked which should take about half an hour. You can always add more stock if the lentils start going dry. When cooked but not soft take off the heat and stir through 100g of butter. Finish with parsley or tarragon and serve.
