Food for Friends

Puy Lentils French Country Style

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With Brigette, Fabian, Reza and Charlotte. September 2003.

Ingredients: 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 pepper corns.

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 remains.

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.