French Lentils with Bacon and Sherry Vinegar
Du Puy lentils simmered until tender but distinct, then tossed warm with rendered bacon and a sharp shallot vinaigrette.
- Serves
- 4
- Prep
- 10 min
- Cook
- 35 min
- Written
Method
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Rinse the lentils and pick out any grit, then add them to a pot with the bay leaf and enough water to cover by 2 inches.
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Simmer uncovered until the lentils are tender but still hold their shape, 20 to 25 minutes, then drain and discard the bay leaf.
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While the lentils cook, render the bacon in a skillet over medium heat until crisp and the fat has pooled, about 8 minutes.
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Add the shallot and garlic to the bacon fat and cook until the shallot has softened, about 3 minutes.
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Whisk the sherry vinegar, olive oil, and mustard together in a large bowl.
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Toss the warm lentils with the bacon, shallot, and dressing, season with salt and pepper, and scatter parsley over the top.
Notes
Green lentils hold their shape through a full simmer in a way brown or red lentils won’t, which is the entire point here — you want distinct lentils coated in vinaigrette, not a purée. Salt the cooking water only at the very end if at all; salting early toughens the skins before they’ve finished softening.
Serve warm alongside roast pork or duck, or let it come to room temperature and call it lunch with a fried egg on top. Pancetta works in place of bacon if that’s what’s in the fridge, and the bacon fat can be cut with olive oil if it renders more than a few tablespoons.