A simple recipe for puy lentils to accompany a duck confit

Cook puy lentils in water with 1/2 an onion studded with 5 or 6 cloves, one or two bay leaves and a smashed clove of garlic. I had some thyme that needed using in the fridge, so in it went.

Season with salt and pepper, then finish with a good, peppery glug of olive oil and a tablespoon of red wine vinegar.

Serve with duck confit.

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