Recipe: Lentils

This basic recipe is a perfect starting point for an excellent side dish that can be transformed into a soup or cream when puréed, served in salads under warm seared foie gras, or paired with the classic "petit salé" (salt pork). It also works beautifully with sausage blanched and roasted with lard, or as a side for pan-fried fish meunière style (pike-perch fillet, salmon).

There are now new products on the market that can season your lentils without needing to add carrots or onions: natural glazes based on caramelized onion or tomato stock, for example, as well as infuser sachets from houses like Ariake, such as beef or poultry bouillon.