Lentils & Lardons Stew
Ingredients
600 g French Green Lentils (Le Puy) or Green Lentils- 300 g Bacon lardons
5 Carrot
150 g Mushrooms
350 ml Tomato passata
1 L Stock Vegetable or Chicken
250 g Creme Fraiche
2 Bay leaves
Rosemary
Thyme
Salt
Black pepper
Instructions
- Peel and slice the carrots into rounds. Finely chop the onions and slice the mushrooms.
- In a large casserole dish or Dutch oven, heat a little oil over medium heat. Add the onions and cook for 2–3 minutes until just soft. Add the smoked lardons, carrots, mushrooms, bay leaves, and herbs. Sauté for 5–7 minutes until the vegetables start to colour slightly.
- Stir in the tomato passata and lentils. Pour over the hot stock (chicken or vegetable) and stir well. Bring to the boil, then reduce the heat and simmer gently for about 25 minutes, until the lentils are tender but still hold their shape.
- Once cooked, drain the lentils, reserving the cooking liquid and about 6 heaped tablespoons of lentils. Add the crème fraîche to the cooking liquid and simmer over high heat for 15 minutes, stirring often, until reduced and thickened slightly.
- Blend the reduced sauce (using a blender or hand mixer) until smooth. Stir it back into the cooked lentils for a creamy, hearty finish.
- Serve the stew piping hot, either as a main dish with crusty bread or as a side dish to roast meats or poultry.
Notes
Lovely and comforting stew – perfect for the winter! Halve the portions if you want this as a side.
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