Lentils with Crispy Bacon and Bleu De Gex

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You’ll need:

  • 250g of green or Puy lentils
  • 2 carrots chopped in small cubes
  • 2 cloves of garlic whole
  • 1 large onion chopped finelly
  • 150g of Bleu de Gex cheese
  • 6 slices of good bacon grilled to a crisp
  • Salt and pepper
  • Chopped parsley for contrast
  • Olive oil

How To:

In a hot olive oiled pan, sweat the carrots, garlic cloves and onions with just a little salt to help them release their flavour. Reserve seasoning at the end as the lentils could get a bit bitter. Add the lentils and stir gently. Top up with water and allow to gently simmer until cooked. In the oven or under the grill, get the whole slices crispy but not burnt and slice before serving. The lentils should be ready (25-30 minutes should do the trick). Before serving, add the slices of crispy bacon, 75g of bleu de Gex and salt to taste. Serve in a bowl or on a plate, with the rest of the blue crumbled on top and freshly chopped parsley. A real winter’s treat.