Puy lentils with bacon and Brussels sprouts

Smoked bacon, Brussels sprouts and Puy lentils – a classic combination that makes a great accompaniment to any Parisian meal.

Photo: James Moffat

James Moffat
4 - 6

Trust the French to make lentils exciting. Dressed up with crisp bacon and Brussels sprouts, this lentil dish is finished with a generous drizzle of merlot vinaigrette.


Merlot vinaigrette


1.Place lentils in a saucepan with enough cold water to cover generously, bring to the boil and cook until just tender (15-20 minutes), then drain and set aside.
2.Meanwhile, for vinaigrette, place ingredients in a blender, season to taste and blend until combined; set aside.
3.Heat a small frying pan over medium heat, add bacon and cook, stirring and tossing frequently, until golden and crisp (10 minutes). Drain on paper towel until ready to serve.
4.Heat 2cm oil in a large heavy-based saucepan over high heat. Shallow-fry Brussels sprouts, in batches, turning occasionally until crisp and golden (4-6 minutes); transfer to paper towel to drain.
5.Place sprouts in a large bowl with lentils, lardons, herbs and vinaigrette, season to taste and toss to combine. Transfer to a serving bowl and serve immediately.

Merlot vinegar is available from specialty food shops. If unavailable, substitute Sherry vinegar or red wine vinegar.


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