Lentilles Vertes au Beurre et aux LardonsFrench Green Lentils with Butter and Bacon

Rinse the lentils without soaking; prepare the vegetables and bacon

• 1 Rinse the lentils in a strainer under running water, removing stones and damaged lentils.
• 2 Peel the onion and stud it with 2 cloves; halve the carrot lengthwise. Tie the bay leaf and thyme together with kitchen twine.
• 3 Cut the bacon into sticks about 1 cm square and 3 cm long; finely chop the parsley leaves.

Warm slowly from cold water, skim and add the aromatics

• 1 Put the lentils and 1.2 L cold water in a saucepan and warm gradually over medium-low heat.
• 2 As the water begins to simmer, skim the foam and add the onion, carrot and tied herbs.

Cover and simmer very gently for 20–25 minutes

• 1 MeanwhileWhile the lentils simmer, cover the bacon with water in a small saucepan, bring to a boil and boil for 1 minute. Drain and cook in a skillet over medium heat for 4 minutes to render the fat.
• 2 Cover and simmer over very low heat for 20 minutes, with only a slight movement on the surface.
• 3 Taste a few lentils. Stop cooking when their centers are tender and their skins intact; if firm, continue in 5-minute increments.

Drain, dry and finish with butter, bacon and parsley

• 1 Remove the onion, carrot and tied herbs; drain the lentils in a strainer.
• 2 Return them to the saucepan over low heat, shaking the pan to evaporate surface moisture.
• 3 Turn off the heat and add salt to taste, using 4 g as a guide. Add 0.5 g black pepper and 30 g unsalted butter, shake to combine, then fold in the cooked bacon and parsley and serve in a warmed dish.