Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 5 ounces (125 g) speck, finely diced
- A medium onion, thinly sliced into rings
- 1 1/2 tablespoons flour
- 1 1/8 pounds (500 g) lentils
- 1 tablespoon lard
- 2 tablespoons vinegar
- 1 bay leaf
- Salt, pepper, and a sprig of marjoram
Preparation:
Check the label on your package of lentils to see how long they should soak; Mr. Ravanello suggests 24 hours, but in my experience many lentils require considerably less soaking. In any case, once you have soaked them rinse them, and then boil them in abundant lightly salted water to which you have added a bay leaf When the lentils are almost done, sauté the lard in a pot with the flour, vinegar, and a little water, seasoning the mixture with salt, pepper, and marjoram, and stirring it about lest it stick and burn; in the meantime gently sauté the speck and the onions in a skillet. Drain the lentils and gently stir them into the lard mixture; transfer the lentils to a serving dish and sprinkle them with the speck and the onions.Yield: 4 servings lentils with speck.
