Equipment
Ingredients
Lentils
- 200 g french green lentils
- 750 ml water
- 1 bay leaf, whole
- 2 fresh thyme, whole sprigs
Lardons
- 150 g thick-cut bacon, cut into thick matchsticks (lardons)
Dijon Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 15 g dijon mustard
- 1 shallot, finely diced
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Garnish
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Rinse the lentils under cold running water and visually inspect them to remove any small stones or debris.
In a medium saucepan, combine the lentils, water, bay leaf, and thyme sprigs. Bring to a boil at 100°C/212°F, then immediately reduce the heat to maintain a gentle simmer around 90°C/195°F. Cook for 20 to 25 minutes until the lentils are tender but still retain a slight bite.
While the lentils are simmering, place the bacon matchsticks in a cold skillet over medium heat. Fry slowly for 8 to 10 minutes, stirring occasionally, until the fat has fully rendered and the lardons are golden and crispy. Remove from the heat and set aside.
In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, finely diced shallot, kosher salt, and black pepper until completely emulsified and slightly thickened.
Once the lentils are cooked, drain them thoroughly in a strainer. Pick out and discard the bay leaf and spent thyme sprigs.
Immediately add the warm, drained lentils and the crispy lardons (along with a spoonful of the rendered bacon fat, if desired) to the mixing bowl containing the vinaigrette. Toss gently to coat. Let the mixture rest for 10 minutes so the warm lentils absorb the dressing.
Fold in the chopped fresh parsley just before plating. Serve the salad warm or at room temperature.
Chef's Notes
- For the most authentic texture, seek out Lentilles du Puy. These volcanic-soil green lentils have a thicker skin that holds its shape beautifully compared to standard brown or green lentils.
- Dressing the lentils while they are still warm is the cardinal rule of this dish. The heat ensures the vinaigrette penetrates the core of the lentil rather than just slicking the outside.
- Starting your bacon in a cold skillet rather than a hot one allows the fat to render slowly and evenly, resulting in perfectly crisp lardons without burning the exterior.
- Do not salt the lentil cooking water heavily at the beginning, as salt can sometimes toughen the skins of legumes. Rely on the vinaigrette and bacon for the primary seasoning.
Storage
Refrigerator: 4 days — Store in an airtight container. Bring to room temperature before serving.
