Johnny Dod

INGREDIENTS:

• 2 cups Lentilles de Puy (small, green French lentils)
• 1 medium carrot
• 1 celery stalk
• 1 onion, peeled and stuck with a whole clove
• 6 gloves garlic confit
• 1 cup heavy cream
• 3 oz. goat cheese
• 3 Tablespoons unsalted butter
• 1 cup diced bacon
• 1 Tablespoon fresh thyme

PREPARATION:

1. Peel the carrot and cut in half. Cut the celery stick in half.

2. Put the lentils, carrot, celery, and onion in a large casserole.

3. Add water to cover the lentils by about 1 inch.

4.

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Bring the lentils to a boil. Reduce the heat to low, cover and simmer for about 25 minutes.

5. Drain the lentils and set aside.

6. In a food processor or blender, add the garlic, heavy cream and goat cheese and process until smooth.

7. Melt the butter in a skillet and add the bacon. Cook until the bacon is lightly browned.

8. Using a slotted spoon remove the bacon and place on paper towels. Remove all but 2 tablespoons of the remaining fat.

9. Put the goat cheese mixture into the skillet and stir in the thyme. Add the lentils.

10. Simmer over low heat until the cream has been absorbed by the lentils. Stir in the bacon.

To serve:

The lentils may be served as a lunch salad