Sometimes called the “poor man’s caviar,” these delicious, small, green lentils are from the Auvergne region of France. They have been granted special status (AOC) by the French government and are well known for their exceptional flavor and texture. You can find them at specialty food markets. Don’t be fooled by the label; the true green lentil is really dark green, not dirty gray, and it is smaller and more spherical.
1 carrot, cut in small dice
1 large onion 1 stalk of celery, cut in small dice
2 cloves of garlic, chopped
¼ pound of bacon, cut in small dice
1 sachet of thyme, parsley, bay leaf
½ pound Puy lentils, or French green lentils – be sure to check for small pebbles
2 cups chicken stock
Bring lentils to a boils in a saucepot and immediately remove from the burner. Run cold tap water over the lentils until the water runs clear. Strain the remaining water.
Sweat the carrots, onion, celery, bacon and garlic in a heavy saucepan until the vegetables begin to release their moisture and become tender.
Add the lentils and chicken stock, add water to cover the lentils by 1 inch. Season as necessary with salt and pepper. Cook on medium heat until the lentils are tender. Taste for seasoning.
You may add butter and/or Dijon mustard to the finished lentils for a bit more dimension.
These will keep in the refrigerator for up to four days.