Whenever I go to visit my family in France, I bring lots of goodies back. Namely chocolates and coffee. And green Puy lentils. You can find regular green lentils here in the United States but I like the authentic Puy ones better. They are darker with a slight peppery flavor, due in part to the volcanic soils where they grow in southwestern France. Both regular and French green lentils retain their shape and remain somewhat firm after cooking so don't expect soft, mushy lentils here.
Low in fat and high in protein and fiber, lentils will warm you up and keep you full. Now off to a long walk in the woods to admire the beautiful fall colors!
- 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
- 4 strips bacon, roughly chopped = 4 tranches de bacon, coupées en morceaux
- 1 onion, finely diced = 1 oignon, émincé
- 2 stalks celery, finely chopped = 2 branches de céleri, émincées
- 2 medium carrot, finely chopped = 2 carottes, émincées
- 3 cups vegetable broth = 700 ml de bouillon de légumes
- 2 bay leaves = 2 feuilles de laurier (séchées)
- 1 teaspon thyme = 1 cuillère à café de thym (séché)
- 8 oz dry green lentils = 225 g de lentilles vertes
- Salt and pepper = sel et poivre
Heat olive oil in pan on medium. Add bacon and cook 5 minutes. Add mirepoix (onion, celery, carrots) and cook, stirring, for another 5 minutes. Add stock and herbs, bring to simmer and stir in lentils. Mix well and continue simmering for about 35-40 minutes, until liquid has been absorbed and lentils are tender. Remove bay leaves, season with salt and pepper and serve. Enjoy!