French Lentils with Bacon

French lentils—also known as green lentils—have a distinctly nutty taste, partly because the outer coating of the seed has been left on after processing. Here’s a dish that combines two French classics: an egg-and-bacon salad and French lentils.

1 quart (4 cups) water

11⁄2 cups green French lentils, washed and picked over for small stones

1⁄2 pound slab bacon, chopped into 1⁄2-inch cubes

2 large shallots, peeled, lobes halved, and thinly sliced

2 hard-cooked eggs , shelled and chopped

1⁄2 cup sliced pitted green olives

2 tablespoons red wine vinegar

11⁄2 teaspoons coarse-grained mustard

1 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

6 tablespoons olive oil

• Bring the water to a simmer in a large saucepan set over high heat. Stir in the lentils, reduce the heat to medium-low, and simmer until tender but not until the lentils begin to break apart, about 15 minutes. Drain in a fi ne-mesh colander set in the sink. Transfer to a serving bowl.
• Fry the bacon in a large skillet set over medium heat until crunchy, browned, and irresistible, stirring often, about 5 minutes. Use a slotted spoon to transfer the bacon to the bowl with the lentils.
• Drain off all but about 3 tablespoons fat in the skillet and return it to medium heat. Add the shallots and cook, stirring often, until golden, about 5 minutes.
• Add the contents of the skillet to the bowl with the lentils and bacon. Also stir in the hardcooked eggs and olives.
• Whisk the vinegar, mustard, salt, and pepper in a small bowl; slowly whisk in the olive oil until emulsifi ed. Pour over the lentil mixture and toss well. (The salad may be made up to 2 days in advance; cover and refrigerate but allow it to come back to room temperature before serving.)

Makes 6 servings