Preview

Lentils with smoked bacon, roasted root vegetables, maple syrup and garlic butter croutons |

Salted

Comforting soup with green lentils, bacon and root vegetables.

Note

Be careful not to overcook the lentils, as it's important that they retain a texture under the tooth.

Ingredients

Recipe for 12 tapas

Lentils

100 Gr

French shallot

100 Gr

Bacon

250 Gr

Green puy lentils

1 Liter(s)

Water

30 Ml

Xérès vinegar

Vegetables

150 Gr

Nantaise carrot

150 Gr

Parsnip

150 Gr

Baby potatoes

Croutons

0.25 Unit(s)

Baguette

30 Gr

Butter

2 Clove(s)

Garlic

4 Sprig(s)

Parsley

Topping

12 Dash

Maple syrup

Preparation time: 60 min

Preheat your oven at 400 °F

Setting up

Peel and finely chop the shallots.

Cut bacon into bacon strips.

Peel and dice the root vegetables.

Dice the baguette and chop the garlic and parsley.
Lentils

In a hot saucepan with butter, brown the chopped shallots and bacon without browning.

Add the lentils and mix well, then cover with 3 times the volume of water.

Bring to the boil, then reduce to a simmer for 35 minutes.

After 20 minutes, add the sherry vinegar.

Once the lentils are cooked, make sure they are well seasoned.
Croutons

Cut the bread into small cubes (croutons). In a bowl, combine the croutons and chopped garlic, pour in the melted butter and season with salt and pepper.

Mix well with your hands, then spread out on an ovenproof tray.

Place in the oven for 8 to 10 minutes, watching for a nice golden color.

Add the chopped parsley once the croutons have cooled.
Vegetables

Place the root vegetables on an oven tray, drizzle with olive oil, add thyme, salt and pepper. Place everything in the oven for about 20 to 25 minutes, depending on size.

Give them a good blast on the grill before serving, to give them a slightly enhanced color.
On the place

Place the lentils in the bottom of your bowls, then add the roasted vegetables.

Drizzle with maple syrup and finish with garlic croutons.