2023 Tour de France - Stage 11: Clermont-Ferrand to Moulins.
Today was a pretty mundane, slow-boil of a day on the Tour, although there’s still another 20 miles to go as I type this and a nearly flat finish - so things will get a little exciting here shortly, especially as it’s raining in the lead-up. Speaking of slow-boil, today’s stage-specific dish is Lard and Lentils, a lovely and easy meal to make, celebrating the legumes of the region.
Lard and Lentils
Few slices of bacon, cut into ¼ inch strips
Onion, diced fine
Celery stalk, diced fine
3 garlic cloves, minced
⅔ cus Lentil de Puy
14 oz can of petitie-diced tomatoes
2.5 cups vegetable stock
Large sprig of thyme
Bay leaf
Drizzle some olive oil in a skillet, and saute the onion, celery and bacon, with awesome salt and pepper, until the vegetables are softened and the bacon has rendered its fat.
Stir in the garlic and cook until fragrant. Then add in the lentils and cook for a minute or so, stirring constantly.
Add in the can of tomatoes, the stock, and herbs and stir to combine. Bring to a boil, then cover and lower the heat to simmer.
Cook for an hour or even slightly longer, until the lentils’ texture is to your liking. You may want to add some stock after 45 minutes, if needed.
Remove the herbs prior to serving. ______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
Comments