FRENCH GREEN LENTILS WITH GARLIC, MUSTARD AND THYME (for four)
1 slice smoked bacon, thinly sliced crosswise
1 tablespoon unsalted butter
1 small onion, finely chopped
3 cloves garlic, smashed
1 small carrot, finely chopped
1 rib celery, finely chopped
4 sprigs flat-leaf parsley
4 sprigs thyme
2 fresh bay leaves
1-1/2 cups green Puy lentils, rinsed and drained
2 teaspoons Dijon mustard
1 teaspoon red wine vinegar
kosher salt and freshly ground black pepper to taste
- Cook bacon in a 2 quart saucepan over medium-high heat until its fat has rendered, about 3 minutes. Add butter, onions, garlic, carrots and celery; cook until soft, about 8 minutes.
- Tie parsley, thyme and bay leaves together with kitchen twine and add to the pan. Stir in lentils and 4 cups water. Bring to a boil, reduce heat to medium-low and simmer until the lentils are tender, about 30 minutes (check the lentils periodically and add more water if they appear dry).
- Discard the herbs. Stir in the mustard and vinegar and season with salt and pepper. Cover and set aside until ready to serve.
adapted from Saveur Magazine, October 10, 2008