Cream of green lentils from Puy

Ingredients:

For 6 persons

300g of green lentils from Puy
20cl of liquid fresh cream
1 onion
1 carrot
1 tsp. tablespoon of dehydrated bouquet garni (or herbes de Provence)
12 thin slices of pancetta
olive oil
parsley, salt, pepper

preparation of recipe

Rinse lentils in cold water. Peel the onion and carrot and chop finely. Brown the onions and carrot in a pot with a drizzle of olive oil. Allow to colour slightly then add the lentils. Stir and cover with 1 liter of water. Bring to a boil and simmer for 25 minutes. Check for doneness and adjust seasoning.
Finely blend the lentils with their juice, then pass them through a fine sieve, pressing with a spoon to extract the juice. Pour back into the pan, add the cream and bring to a boil.
While the lentils are cooking, slice the pancetta into very thin matchsticks and cook them over low heat for a few minutes in a non-stick pan, stirring occasionally. The pancetta should become crisp and deep red.
Serve in small bowls, sprinkle with pancetta, a touch of cream and parsley.

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