Bone Broth Braised Lentils

French green lentils simmered in BC bone broth with smoked bacon, carrots, and Dijon. A protein-packed, gut-nourishing side or light main. Prep Time: 10 min | Cook Time: 40 min | Serves: 4 The Story Lentils cooked in water are fine. Lentils braised in NourishYourself bone broth are something else entirely. They absorb every bit of mineral richness from the broth as they cook, turning a humble legume into a deeply satisfying, gut-nourishing dish. Ingredients 750ml NourishYourself Beef Bone Broth 300g French green lentils (Puy), rinsed 150g smoked bacon or lardons, diced 2 carrots, finely diced 1 onion, finely diced 3 cloves garlic, minced 2 tbsp Dijon mustard 1 tbsp red wine vinegar 2 sprigs fresh thyme 1 bay leaf Salt and pepper Fresh parsley to finish Method In a heavy pot, cook bacon over medium heat until golden and fat has rendered. Remove bacon and set aside, leaving fat in the pot. Sauté onion, carrot, and garlic in the bacon fat until softened, about 6 minutes. Add lentils, bone broth, thyme, and bay leaf. Bring to a simmer. Cook uncovered 25–30 minutes until lentils are tender but still holding their shape. Remove thyme and bay leaf. Stir in Dijon, red wine vinegar, and reserved bacon. Season generously. Finish with fresh parsley. Serve as a side to roasted meats or topped with a poached egg as a light main. Why This Works French green lentils hold their shape during braising — they absorb the bone broth without turning mushy, making them the ideal lentil for this preparation.

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