Puy Lentils with Bacon + Brussels Sprouts

Recipe thanks to Gourmet Traveller

Serves 4-6

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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

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Merlot Vinaigrette

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 +

set aside.

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Meanwhile, for vinaigrette, place ingredients in a blender, season to taste + blend until combined; set aside.

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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.

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Place sprouts in a large bowl with lentils, lardons, herbs + vinaigrette,

season to taste + toss to combine. Transfer to a serving bowl + serve immediately.

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Note: Merlot vinegar is available from specialty food shops. If unavailable, substitute Sherry vinegar or red wine vinegar.