November 14, 2011 by Sara Kreidler
A less than stellar photo (to put it mildly), but a really, really great meal. Tucking into a piping hot bowl of lentils smothered in butter and bacon fat is pretty fantastic at the end of a long Monday.
This recipe likely came from a French cookbook we borrowed from the library years ago. Unfortunately, we didn’t write down which book it came from when Toby typed up the recipe to add to our recipe binder, so I cannot give proper attribution here. We’ve made this dish many, many times and modified the original recipe to suit our tastes and accommodate readily available ingredients (for example, the original recipe calls for green puy lentils and 1 tablespoon or goose or duck fat; we use brown lentils and extra bacon and butter).
- 1 ½ cups of brown lentils
- ½ pound thick cut bacon, diced
- 2 large carrots, sliced
- 1 large yellow onion, peeled and diced
- 1 teaspoon thyme
- 1 bay leaf
- 3 cups chicken stock
- Salt and pepper
- 2 tablespoons butter at room temperature
- Pour the lentils into a shallow bowl and pick out any stones.
- Warm up a medium sized dutch oven over medium flame. Add the bacon and cook slowly to render out the fat. Once the bacon fat has melted, add the carrot and onion and cook for 10 minutes.
- Add the lentils and mix well to coat in the rendered fat. Add the thyme, bay leaf and chicken stock. Bring to a boil, cover and reduce to a simmer and cook for 25-30 minutes; the exact cooking time will vary, so taste-test the lentils as you go and when you are happy with them, remove from the heat. Season lentils with salt and pepper, and stir in the butter. Serve hot.