Food for Friends
Puy Lentils French Country Style
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With Brigette, Fabian, Reza and Charlotte. September 2003.
450 grams Puy lentils, 225 grams unsalted
pancetta (cut into small cubes), 25 grams unsalted butter,
1 medium size onion, 2 cloves, bouquet garni, 2
tablespoons chopped parsley, beef stock salt and black
1. Wash the lentils and let them soak for 30 minutes.
While the lentils are soaking, peel the onion and push the
two cloves into the onion, cut the pancetta into cubes.
2. Drain the lentils and put into a casserole. Add the
pancetta, onion, bouquet garni, ground black pepper corns
and a pinch of salt. Add enough cold beef stock to cover
the lentils. Put the lid on and cook slowly for two hours.
(You should have extra boiling beef stock if the lentils
become dry - however do not add too much stock, as it is
important that when the lentils are cooked no liquid
3. Correct the seasoning when the lentils have been
cooking for 1 hour 30 minutes. When the lentils are
cooked, remove the onion and bouquet garni. To serve,
sprinkle chopped parsley over the lentils and put a knob
of butter on top.