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– 2 cloves of garlic, chopped – 1 medium sized yellow onion, diced – 4 oz Pancetta or lardons ( I have also chopped up 4 slices of bacon for this recipe if I didn't have pancetta) – 2 cups French green lentils (also known as Lentils du Puy) – 3 carrots, peeled and chopped in small pieces – 1 bouillon cube (I like beef flavor for this recipe, but chicken works very well too) – 1 bouquet garni (1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf tied together with some cooking string) – 8 cups of water
1. Place a stock pot on medium high heat - no need to add olive oil. 2. Add the pancetta and sear until the meat begins to lightly brown. 3. Add the chopped garlic and yellow onion while stirring. 4. Throw in the bouquet garni (by now your kitchen should smell amazing!!) 5. Rinse the lentils using a fine strainer. 6. When the onions become translucent, add in the carrots, the lentils and 8 cups of water. 7. Once soup has heated to a soft boil, add in the bouillon cube. Give a good stir.
1. Bring the heat down to a gentle simmer. Cover partially and let the soup simmer for 45 minutes, stirring occasionally. Add more water, 1 cup at a time, if you need to. 2. After 45 minutes it is time to taste test! Because of the saltiness of the pancetta and the bouillon cube, I don't find that this recipe needs salt, but feel free to add some if you wish. 3. Serve hot with a drizzle of olive oil or fresh grated parmesan cheese. Delicious with a fresh baked baguette, of course 4. Bon Appétit!