Puy Lentils with Bacon + Brussels Sprouts
Recipe thanks to Gourmet Traveller
100gm small green lentils
200gm smoked bacon, cut into large lardons
Grapeseed oil, for shallow-frying
1kg Brussels sprouts, trimmed, halved
½ cup each (loosely packed) mint + flat-leaf parsley leaves
150ml lemon-infused extra-virgin olive oil
100 ml merlot vinegar (see note)
2½ tbsp caster sugar
Place lentils in a saucepan with enough cold water to cover generously,
bring to the boil and cook until just tender (15-20 minutes), then drain +
Meanwhile, for vinaigrette, place ingredients in a blender, season to taste + blend until combined; set aside.
Heat a small frying pan over medium heat, add bacon + cook, stirring +
tossing frequently, until golden + crisp. Drain on paper towel until
ready to serve.
Heat 2cm oil in a large heavy-based saucepan over high heat. Shallow-fry Brussels sprouts, in batches, turning occasionally until crisp + golden; transfer to paper towel to drain.
Place sprouts in a large bowl with lentils, lardons, herbs + vinaigrette,
season to taste + toss to combine. Transfer to a serving bowl + serve immediately.
Note: Merlot vinegar is available from specialty food shops. If unavailable, substitute Sherry vinegar or red wine vinegar.