- 1 carrot
- 1 stick of celery
- 1 small onion
- 1 large clove of garlic
- 4 rashers of streaky bacon
- 4 cloves
- good big pinch each of thyme and rosemary
- butter or olive oil for cooking
- 150g puy lentils
- 300ml vegetable stock
For the dressing
- 1 and a half tablespoons good olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon of mustard - any sort
- pinch each of salt and pepper
Peel the carrot, garlic and onion; top and tail the stick of celery. Put all the vegetables into a food processor and blitz for ten seconds or so until finely chopped. Tip the mixture into a large, heavy based saucepan and add a slug of olive oil or a knob of butter. Snip the bacon into tiny pieces and add to the pan along with the cloves and herbs.
Fry gently until the onion and celery start to become translucent. Turn the heat up a little and add the lentils. Stir well so that they are coated with the butter or oil. Add the stock, put a lid on the pan, and simmer for about 20 minutes until the lentils are cooked and the stock is nearly absorbed, but there is still a bit of liquid in the pan. These lentils will still have a chewy texture but they should not be hard.
Remove from the heat and add the dressing ingredients to the pan. Stir to combine, and serve at room temperature.
In the last few years we have done more camping than picnics in the park. Our picnic ware is therefore very practical and durable. The only thing that could have made the whole evening more perfect would have been if I'd made a picnic set, like this one in the first issue of the new SEW magazine. I really love that bottle carrier!