Petit salé

Method

1

Heat some olive oil in a pan, then add the lardons, onion, garlic, carrot and navet. Saute for a while on a gentle heat, letting the veg begin to caramelise and soften, before adding the lentils and stirring well till everything is nicely mixed up.

2

Add the tomato powder, herbs and bay leaf, then around 500ml of stock (it is difficult to be precise here, so add less rather than more – you can always add more later on).

3

Let the lentils simmer away for 45mins or so, until the liquid is well reduced and the lentils are cooked al-dente. Finally throw in a generous amount of flatleaf parsley, stir well and serve.