Recipe Information

• Servings: 4
• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Difficulty: Medium

Ingredients

• 150g Puy lentils
• 200ml cream
• 2 garlic cloves
• 1 carrot
• 100g lardons (or bacon strips)
• 1 yellow onion
• 2 tablespoons vinegar
• 2 leeks (white part only)
• 300-400g floury potatoes (about 3-4 medium-sized)
• 1 organic vegetable stock cube
• Pinch of fleur de sel (flower of salt)
• Freshly ground black pepper
• 3 tablespoons whole grain mustard
• Butter, for cooking

Instructions

1. Preparation:
   • Wash and slice the leeks (for the soup).
   • Peel and finely chop the onion.
   • Peel the garlic cloves.
   • Peel and cut the potatoes into large cubes.
2. For the Parmentier Soup:
   • In a large pot, melt a little butter and sauté the leeks until soft.
   • Add the potatoes, enough water to cover, the vegetable stock, and a pinch of salt.
   • Cook for about twenty minutes, then blend the mixture until smooth.
   • Stir in the whole grain mustard just before serving.
3. For the Lentils:
   • Cook the lentils in a small pot of unsalted water (salting them before can make them tough).
   • In a frying pan or wok, sauté the chopped onion with the lardons until golden. Once the lentils are cooked, add them to the pan.
4. For the Garlic Cream:
   • In a small saucepan, combine the cream and garlic, then heat. When it reaches a boil, remove from heat and let it infuse for thirty minutes.
   • Blend the mixture after infusing.
5. For the Carrot:
   • Peel and slice the carrot into thin rounds.
   • Soak the slices in vinegar for 20 minutes.
6. Serving:
   • Place the lentils at the bottom of each plate.
   • Arrange the marinated carrots in a decorative pattern on top.
   • Add a few dollops of garlic cream.
   • Finally, pour the Parmentier soup over everything at the table.

Notes

This dish can be prepared in advance, and the flavors deepen when it rests, making it a great option for gatherings.

Recipe Tips

For a vegan option, substitute the cream with a plant-based alternative, and use smoked paprika instead of lardons for a similar depth of flavor.

Nutritional Information

Approx. 450 calories per serving, including protein, fiber, and essential vitamins.

Frequently Asked Questions (FAQs)

1. Can I make this recipe ahead of time?

Yes, the lentils and soup can be made ahead of time and stored in the fridge for up to three days.

2. What can I substitute for Puy lentils?

You can use green or brown lentils, but adjust cooking times as needed since they may differ.

3. Is this recipe gluten-free?

Yes, the ingredients used here are naturally gluten-free but ensure all labels verify that they’re free of cross-contamination.

4. How can I adjust the spice levels in this recipe?

You can incorporate chili flakes or fresh herbs to enhance or adjust the heat as per your preference.

5. Can I freeze leftovers?

Yes, both the soup and lentils freeze well; just ensure they are cooled down before placing them in airtight containers.