Lentilles à l'Auvergnate

Ingredients

• 500g green Le Puy lentils
• 200g lardons (bacon), diced
• 2 carrots, diced
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 1 bouquet garni (thyme, bay leaf, parsley)
• 1 leek, white part only, sliced
• 2 tablespoons butter
• 1.5L chicken stock or water
• Salt and freshly ground black pepper
• Optional: 1 tablespoon Dijon mustard
• Optional: 2 tablespoons red wine vinegar

Instructions

1. Sort through the lentils to remove any stones, then rinse thoroughly under cold water.
2. In a large pot, cook the lardons over medium heat until they release their fat and become slightly crispy, about 5 minutes.
3. Add butter to the pot. Once melted, add onions, carrots, leek, and garlic. Cook until vegetables are softened, about 8-10 minutes.
4. Add the lentils and bouquet garni to the pot, stirring to coat with the fat and vegetables.
5. Pour in the chicken stock or water. Bring to a boil, then reduce heat to maintain a gentle simmer.
6. Cover partially and cook for about 25-30 minutes, or until lentils are tender but still hold their shape. Add more liquid if needed during cooking.
7. Once lentils are cooked, remove the bouquet garni. Season with salt and pepper to taste.
8. Optional: Stir in Dijon mustard and a splash of red wine vinegar for extra flavor.
9. Let rest for 5 minutes before serving. The dish should be slightly soupy.