Bill the Butcher’s Lentils du Puy

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Courtesy of Michael LaRoche (

(A traditional–non sous vide–recipe.)


  • 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



  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.
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