French Puy Lentil Soup

Ingredients

• 280 g Puy lentils, rinsed
• 1.4 litres chicken stock
• Crusty sourdough bread, to serve
• 3 carrots, peeled and diced small
• 3 celery sticks, diced small
• salt and black pepper
• 1 onion, finely diced
• 3 garlic cloves, crushed
• 4 sprigs fresh thyme
• 1.5 tbsp red wine vinegar
• Natural yoghurt, to serve
• 2 tbsp olive oil
• 180 g smoked bacon lardons
• 3 bay leaves
• 1 tbsp Dijon mustard

Method

1. Heat the olive oil in a large, deep pot over a medium heat. Add the bacon lardons and cook for 4–5 minutes until golden at the edges, stirring occasionally. Remove with a slotted spoon and set aside.
2. Add the onion, carrots, celery and leek to the pot. Cook gently for 10 minutes, stirring regularly, until the vegetables have softened and taken on a little colour. Stir in the crushed garlic and cook for 1 more minute.
3. Return the lardons to the pot. Add the Puy lentils, red split lentils, bay leaves and thyme sprigs, then pour over the chicken stock. Stir well and bring to a boil.
4. Reduce the heat to a steady simmer and cook, partially covered, for 35–40 minutes until the Puy lentils are completely tender but still mostly holding their shape. Stir occasionally and add a splash of water if the soup becomes too thick.
5. Remove the bay leaves and thyme sprigs. Use the back of a ladle to press some of the lentils against the side of the pot to give the broth a little body, or briefly blitz a small portion with a stick blender.
6. Stir in the Dijon mustard and red wine vinegar. Taste carefully and adjust the seasoning with salt and black pepper — the vinegar should give a bright, clean finish without tasting sour.
7. Ladle into bowls with thick slices of sourdough. The soup is best made a day ahead as the flavours deepen overnight; freeze in portions for up to 3 months. Finish with a drizzle of extra virgin olive oil and a crack of black pepper.