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1
In a large saucepan combine all the ingredients.
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2
Add water to the pot until it covers the ingredients by about 2 inches.
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3
Bring the water to a boil over medium heat, then reduce heat to a simmer.
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4
Cook for about 20 to 30 minutes or until the lentils are soft.
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5
Remove the pot from the heat and season the water with salt.
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6
Taste the water to make sure it is seasoned.
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7
Let the lentils sit in the salty water for about 10 to 15 minutes.
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8
This will allow the lentils to absorb the seasoned water.
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9
Ladle off 1 cup of the lentil cooking water and reserve.
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10
Remove all the vegetables and aromatics from the lentils and discard.
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11
Strain the lentils from the water.
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12
To assemble the lentils:
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13
Place 2 tablespoons of olive oil in a large saute pan over medium heat.
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14
Add the bacon lardoons.
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15
When the bacon has rendered off a lot of fat and has become brown and crispy, add the onions.
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16
Season the onions with salt and sweat them until they become very soft and aromatic.
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17
Add the celery, fennel and carrot.
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18
Season with salt and saute over medium heat until the vegetables start to become soft and aromatic, about 2 to 3 minutes.
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19
Add the garlic and saute for 1 to 2 minutes more.
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20
Add the cooked lentils, 1/4 of the reserved lentil cooking water, the mustard and vinegar.
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21
Cook until most of the liquid has reduced.
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22
Taste for seasoning, add salt or more vinegar, if needed.
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23
Serve hot or at room temperature.
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24
MMMMM!!!!
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25
Lentils and bacon...OH MY!
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26
!
