It’s best to choose your products carefully: from your garden, an AMAP, the market, a local producer, a permaculture farm, etc.—preferably organic, without pesticides or fertilizers. Avoid industrial products or those from countries that don’t conduct inspections.
Cook 250 g of green lentils in salted water for 18 minutes.
Meanwhile, gently fry 2 onions and 4 crushed garlic cloves in a cast iron casserole dish.
When the lentils are cooked, drain them. Add 100 g of raw bacon cut into lardons. Add a diced tomato and 15 cl of olive oil and cook over medium heat.
Stir constantly and vigorously with a wooden spatula for 5 minutes to aerate the mixture.
Season with salt and pepper.
The ONLY way to cook lentils with Marco Pierre White | Meet your Maestro | BBC Maestro: https://youtu.be/5CozySQ1Roc?si=z9jSFCX-FQvx1Fmr
