Puy lentils with Dijon mustard vinaigrette

Drain the lentils and place them in a large pot. Add the piece of bacon, along with the thyme, garlic and onion, and cover with the stock

Bring to the boil and simmer for 30 minutes or until the lentils are completely cooked through but not splitting

While the lentils are cooking, remove the rind from the 120g of unsmoked bacon and cut into lardons. Add the bacon to a cold pan and slowly bring up the temperature. This will render down the fat and allow to bacon to crisp up without burning

Continue to cook the bacon until crispy, remove from the pan and place on some absorbent kitchen towel

Leave the lentils to cool in the pot, then remove the vegetables and bacon and add the salt

Whisk together the olive oil, vinegar and mustard in a bowl, and season with the salt and pepper. Add the cooked lentils and bacon lardons and finish with the parsley