Rinse the lentils in cold water and then put the lentils into the saucepan.
Then add the water (three times the volume of lentils, e.g. 900 mL of water to 300 grams of lentils).
Bring the water and lentils to the boil.
Remove the scum floating on the water with a spoon. I have no idea what difference this does, but apparently, French cooks do this. Not that I care about what French cooks do or think.
Slice the carrot with a sharp knife or a mandolin and be careful not to slice your fingers open.
Half the onion with a sharp knife and again be careful. Blood in the lentils may add a little saltiness but is not usually required.
Insert a clove into the top of the dome of half of the onion.
Add the carrot, onion with the clove in situ, garlic, bay leaves, and thyme.
Add the speck,
Mix everything so that the water covers everything.
Do not salt early, salt after 20 minutes because the lentils will not cook properly (or so they say).
Cook for 30 minutes with the lid on with low heat.
After 30 minutes, remove the aromatic vegetables but not the carrot.
Remove the speck and pan fry it for the finished dish.
Take some of the hot fluid and mix with the dijon mustard to dilute the dijon mustard.
Then pour the creamy thin dijon mustard back into the saucepan and gently mix everything.
Serve the lentils in a bowl.
Add a nudge of butter. What is a nudge of butter? I have no idea.
Add the speck to the bowl.
Garnish with something green to make it pretty because all TV and YouTube cooks will tell you, “we eat with our eyes”. Now, what a stupid thing to say. I mean, sure you can pour small quantities of a liquid over your eyes to permit the collection of nutrients in your conjunctivæ. The nutrients will travel via capillary action down through the nasolacrimal ducts into your nasal passages where if you swallow hard, you can ‘consume’ the liquid. This approach is hardly an efficient way to eat a bowl of lentils.
Add some wholegrain mustard for a contrasting taste and mouthfeel.
For the first time in many years rather than buying Asian pasta, I bought some European pasta.
A simple meal tonight. I need to finish the leftover steak from last week. I also have some spinach left to finish too.
It’s an easy enough meal.
I boiled some water and cooked the spaghetti. After rinsing and draining the spaghetti I out it into a frying pan with some olive oil and butter and tossed it around a bit before adding in the spinach leaves to wilt. Add to the frying pan a dash of cream and a teaspoon of mustard for flavour and Bob’s your uncle. All I needed to do was toss through the thinly sliced steak, and dinner was ready.