Lentil vegetables from Le Puy or Beluga lentils

Ingredients for 4 servings:

• 300 g lentils, green Le Puy or black Beluga
• 3 tbsp olive oil
• 1 shallot(s), finely diced
• 1 garlic clove(s), very finely diced
• 1 carrot(s), not too large, diced
• 1 stalk(s) Celery, diced
• 25 g bacon, diced
• 2 tbsp Balsamic vinegar (Crema di Balsamic vinegar)
• 4 tbsp balsamic vinegar, light or dark, depending on your preference
• 4 tbsp white wine vinegar, or red wine vinegar, depending on the balsamic vinegar used
• 6 tbsp vegetable broth, or fish or veal stock
• salt and pepper
• 1 tbsp curry powder, to taste
• 2 tbsp crème fraîche, to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

the lentils do not need to be soaked

Cook the lentils in water without salt for 20-25 minutes, no longer, as they will continue to cook with the vegetables. In a non-stick pan with high sides, sauté all the vegetables in oil for 5 minutes. Stir in the bacon cubes towards the end. Now add the lentils, toss everything around, and pour in the liquid. You can use either light balsamic vinegar and white wine vinegar, or dark balsamic vinegar and red wine vinegar. Season to taste with salt and pepper and reduce the liquid by about half, turning the lentils frequently. The lentils will continue to cook during this time. If the lentils are served as a side dish with fish, I use fish stock instead of vegetable broth and may add curry and crème fraîche. If the lentils are served with meat, I replace the vegetable broth with veal stock and use dark balsamic vinegar. You can also use the lentils on their own as part of an antipasti dish, but then in smaller quantities.