Lentils with vegetables and bacon
4 servings
45 minutes
Lentils with vegetables and bacon is a refined dish of French cuisine that beautifully combines rich flavors and nutritious ingredients. Historically, lentils have been valued for their nourishment and ease of preparation, while the addition of bacon makes the dish even more aromatic. Tender lentils simmered in a rich broth alongside crispy vegetables and salty bacon create a harmony of tastes. This dish is suitable for both a cozy family dinner and a festive feast. It is served hot, garnished with fresh herbs, adding freshness and lightness. The magnificent combination of textures and aromas makes it a favorite among French gastronomy enthusiasts. It is easy to prepare, wonderfully filling, and brings warmth to everyone who tries it.
1
Rinse the lentils and cook on low heat for about 15 minutes. Season moderately with salt during cooking.
- Lentils: 100 g
- Salt: to taste
2
While the lentils are cooking, fry the bacon and add finely chopped shallots and garlic. If the bacon is fatty, do not add oil; if not, add olive oil.
- Bacon: 50 g
- Shallot: 3 heads
- Garlic: 2 cloves
- Freshly ground black pepper: to taste
- Salt: to taste
3
Add carrots to the onion and bacon, sauté lightly, and then add the other vegetables (i.e., pepper, peas, and beans).
- Carrot: 1 piece
- Bell pepper: 1 piece
- Frozen green peas: 100 g
- Green beans: 200 g
4
Meanwhile, preheat the oven to 180 degrees and grease the baking tray with olive oil.
- Salt: to taste
5
Place lentils, vegetables, and all remaining ingredients in a baking dish, pour in the broth, season with salt and pepper, and mix thoroughly. Put in the oven for about half an hour.
- Lentils: 100 g
- Carrot: 1 piece
- Bell pepper: 1 piece
- Frozen green peas: 100 g
- Green beans: 200 g
- Beef stock: 100 ml
- Freshly ground black pepper: to taste
- Salt: to taste
6
Plate it, sprinkle with fresh celery and parsley again, and serve immediately.
- Celery leaves: 3 sprigs
- Parsley: 5 sprig
