Name: Puy Lentils with Chanterelles and Bacon
Yield: Serves 4
Ingredients: large-flaked sea salt and black pepper; 175 g Puy lentils; 2 bay leaves; 2 large handfuls of chanterelles (girolles) or tube chanterelles (yellow legs); 2 carrots; 10 rashers of smoked streaky bacon; 2 garlic cloves; a small fistful of fresh parsley or tarragon leaves, chopped; a good dash of red wine vinegar; extra virgin olive oil; a good slug of olive oil; 3 shallots; 2 small celery sticks

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

Both the following recipes, one hot and one cold, go very well with all meats, especially game, and also sit happily beside a large piece of fish.

Ingredients

175 g Puy lentils
2 bay leaves
3 shallots
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Method

Put the lentils with the bay leaves into a pan and cover with cold water. Bring them to a rapid simmer and then discard the black water and refill with more cold water just above the line of the lentils. Simmer gently for half an hour, adding a little more water if they appear to need it. You will know when they are ready by spooning a few into your mouth. They should hold their own shape and h

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Puy Lentils with Chanterelles and Bacon

Ingredients

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