Puy Lentils Recipe & Dijon Mustard Vinaigrette - Great British Chefs

Ingredients

• 120g of puy lentils, soaked in cold water for one hour
• 50g of whole piece unsmoked bacon
• 2 sprigs of thyme
• 2 garlic cloves, peeled
• 1 onion, peeled and cut in half
• 800ml of chicken stock
• 30 lardons, fried until golden
• 2 pinches of salt
• 120g of unsmoked bacon
• 150ml of olive oil
• 4 tbsp of white wine vinegar
• 1 tsp Dijon mustard
• 1 pinch of salt
• ground white pepper
• 2 tbsp of parsley, chopped