Courtesy of Michael LaRoche (billthebutcher.com)

(A traditional–non sous vide–recipe.)

INGREDIENTS

• 1 cup (200 g) lentils du Puy
• water, sufficient to cover
• 1 tablespoon (15 ml) olive oil
• 2 cloves garlic, peeled and minced
• 2 stalks celery, diced
• 1 carrot, peeled and diced
• 2 bulbs shallot, peeled and diced
• 1/2 cup (120 ml) chicken stock
• Salt and pepper to taste

INSTRUCTIONS

1. Put lentils in a large stock pot or saucepan and add water sufficient to cover 2 inches (5 cm) above lentils.
2. Simmer over medium high heat until lentils are tender, approximately 30 minutes.
3. Strain lentils and set aside on a sheet pan.
4. Heat oil in a saute pan; add garlic and saute until aromatic.
5. Add remaining vegetables, toss to coat with oil, and saute until tender.
6. Add lentils to pan along with stock and heat thoroughly; allow stock to reduce by half.
7. Season with salt and pepper to taste.