Lentils

Lentils are a wonderful accompaniment to any of the various salted or smoked pork products, cooked apart in an herb and aromatic vegetable-flavored court bouillon. More often these meats are cooked together with the lentils, which, imbibing the fats and jealous flavors of the meats, lose their own pure autonomy, their digestibility being seriously compromised at the same time.

Check them carefully, spreading small quantities at a time out on a plate, to remove any tiny stones or foreign grains. Rinse in a couple of waters, drain them, and cook them in a heavy utensil—earthenware is perfect—covered generously with cold water, a carrot, an onion stuck with a clove or two, a couple of cloves of garlic, thyme, a bay leaf, and salt, the water brought slowly to a boil and reduced to the suggestion of a simmer, covered, for from 1 hour to 1½ hours (depending on their age and quality) or until purée soft but still intact. Drained (their cooking liquid saved for a soup), with butter and freshly picked, chopped parsley tossed in, peppered and salted to taste, they lend their best qualities.