How to Make Lentils a la Dijonnaise

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers a similar flavor with less processing.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier and can be cheaper if made in bulk.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar maintains acidity while being more versatile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper while still suitable for cooking.

Wash 300 grams of green lentils in a strainer and discard any debris.

Add the lentils to a pot with 1 liter of water and bring to a boil, skimming off any scum that forms on the surface.

Chop 2 carrots into medallions and set aside for later use.

Cut 1 onion in half, peel it, and stud each half with a clove of garlic.

Add the onion halves, chopped carrots, 2 bay leaves, fresh thyme, and optional herbs de Provence to the pot with lentils.

Add 150 grams of bacon to the pot, leaving it whole to render its fat into the dish.

Simmer the mixture, allowing the vegetables to release their liquid and the flavors to meld, without adding salt at this stage due to the bacon's saltiness.

After cooking, remove the bacon, fry it for a crispy texture, and use it as a topping for serving.

Cooking Techniques

Equipment Needed

Spice Level: