Comment: The goal is that at the end of cooking the lentils have just absorbed all the water and are not bathing in excess liquid. Most packages of green lentils require 3 times the volume of the lentils for water or more, i.e. for a 500 g package (volume ~600 ml), 1.8 l of water. In terms of weight (lentils are sold by the weight), for 500 g of lentils, use 3 times the weight in water. However for some lentils it is still too much, so count 2.6 times the weight of the lentils in weight and keep the possibility to add water during the cooking. Finally, since we cook over moderate heat, there is not much evaporation, even if we cook without a lid, as recommended here, to be able to stir from time to time.
A 454/500 g pack is suitable for 6 servings.
Tips: You can put the bacon rind in the pan and remove it at the end of cooking.
Let stand (covered) 24 hours, even better reheated the next day.
If you had the idea of using a vegetable broth or other instead of water, make sure that it is not salty, otherwise your lentils will remain tough.
1 packet of "Le Puy" green lentils (500 g)
1.3 l of water, more if necessary (or less, see text)
1 good piece of smoked bacon (150 to 200 g)
1 medium to large onion
4 garlic cloves, crushed
1 to 2 carrots
2 or 3 cloves (planted in a piece of onion)
2 bay leaf
S + P
6 to 12 Wieners (or other)
Cut the bacon in lardons, reserve the rind if there is any.
Chop the onion, keep a heel to hold the cloves
Peel the garlic
Dice the carrots
Prepare the bay leaf and cloves
EVOO in the saucepan, sweat the onion and bacon, then the carrots (~10 min).
Add the lentils and cook for a few minutes while stirring.
Add cold water, garlic, spices.
Do not forget to cook the sausages.
Simmer 30 to 40 minutes, stirring occasionally, adding up to 2 dl water if necessary.
After 25 to 30 minutes, check the cooking. As soon as the lentils are "al dente" and the carrots are almost cooked, season with salt and pepper. Do not cook for too long, otherwise the lentils will turn into mush.
At the end of cooking, remove the bay leaves and the bacon rind, leave to stand for ten minutes, the rest of the liquid should then be absorbed.