Cream of green lentils from Puy
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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