Lentils and carrots with lardons from The Food and Flavors of Haute Provence by Georgeanne Brennan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thick-cut bacon for pancetta, brown lentils for French green lentils, and winter savory for fresh thyme.

  • KevinSeattle on October 06, 2023

    This is a simple, fast, stew/soup with some deep flavor. I probably doubled the salt (this is a recipe from the salt-phobic ‘90s), and I did add a splash of vermouth, but other than that, it is as written Delicious. Do not skip the fresh herb garnish at the end. I had Winter Savory in the garden, and it is so good with legumes (and potatoes) and should not be skipped.

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