Puy lentils with Dijon mustard vinaigrette from Great British Chefs - Chef Recipes by Martin Wishart

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Notes about this recipe

  • Agaillard on October 01, 2016

    Note that the recipe doesn't call for bacon and lardon, it calls for a whole piece of unsmoked bacon which you first boil with the lentils, then cut into lardons, then fry until crispy. I suppose you could also buy lardons or cut the bacon and fry directly, but that would remove some of the bacon taste from sipping into the stew.

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