ragout de lentilles vertes du Puy au jambon

I know I said I wouldn’t be posting here yet, but I got overly excited about this recipe & the recipe collection I want to have for the readers of this blog (assuming there ever will be readers for this blog).

I found this recipe for the “main-dish stew” (ragout) on a box of lentils from Puy, a city in south-central France. We made it right away, & I have to say that it was one of the easiest & most filling  French recipes I’ve ever made. The recipe was even more exciting, because it was so budget-friendly. We even found GMO-free bacon for under two euros! I’ll miss the affordable produce in France, & I’ll especially miss the comfort I have buying meat in France (something I address more here).

I changed it a bit, but none the less, credit goes to Reflets de France. Sorry for the lack of pictures that seen more important than the recipes on most food blogs today, but it’s hard to make a bowl of bacon-filled lentils look appetizing. Just trust me. It’s good.

(Total time for preparation & cooking is about an hour.)


  • 500 g dry lentils (rinsed well)
  • 200 g bacon, diced
  • 1 onion (your choice on color & size, depending on how much you like onion), chopped
  • 2 tomatoes, chopped
  • 1 clove of garlic, diced
  • 1 carrot, peeled & chopped
  • 1 glass (again, you choose the size of glass) of white cooking wine
  • 1 extra glass of wine to drink while you’re cooking
  • 1 soup spoon of olive oil
  • salt, pepper


  1. Put the lentils in a pot with three times their volume of cold water. Cook them (on a slow boil) for 25 minutes.
  2. Once that’s good & going, heat your oil in a pan & start cooking the bacon. When it’s about half way, add the onion, garlic & carrot. Cook for 8 minutes. Add the tomato & a splash of the white wine. Cook for a few minutes, until the alcohol is out of the wine.
  3. Save a bowl (about two cups) of the lentil’s cooking water. Drain the lentils, put them back in the pot & add the ham-vegetable medley. Cook on low heat for five minutes. Salt, pepper. Cook for another five minutes. Add the wine & bowl of lentil water. Simmer until the alcohol is gone (about 10 minutes). Make sure that you’re drinking your wine at this point & not the lentil water or wine measured for cooking…
  4. Mangez.

About meganbetz

human geography PhD Student at Indiana University; wife, reader, writer, baker, gardener
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One Response to ragout de lentilles vertes du Puy au jambon

  1. Pingback: yesterday, in the kitchen | francofile

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