Chicken stock, bacon and fresh thyme enhance the flavor of these braised lentils, which are a classic accompaniment to duck confit (see related recipe at left).
- 1 Tbs. olive oil
- 3 oz. bacon, diced
- 1/2 yellow onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 bay leaf
- 2 large fresh thyme sprigs
- 3 cups chicken stock
- 2 cups lentils, rinsed and drained
- Kosher salt and freshly ground pepper, to taste
In a large fry pan over medium heat, warm the olive oil. Add the bacon and cook, stirring occasionally, until the fat has rendered, 4 to 6 minutes. Add the onion, carrot and celery and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Increase the heat to medium-high, add the wine, bay leaf and thyme sprigs and cook until most of the liquid has evaporated, 3 to 4 minutes. Add the stock and lentils and bring to a boil. Reduce the heat to low, cover and cook until the lentils are tender, 35 to 45 minutes. Remove and discard the bay leaf and thyme sprigs. Season the lentils with salt and pepper and serve immediately. Serves 8.