Sweet onions w/ puy lentils

Ingredients

Handful, chopped unsmoked bacon or pancetta
4 medium sized onions
3 small carrots
1/2 tsp paprika
1/2 tsp ground cinnamon
1/2 nutmeg, for grating
300 g  Puy lentils
500 ml stock
Handful parsley
Knob of butter
100g crème fraîche

Method
Cook the bacon or pancetta in a deep heavy pan over a moderate heat. Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it cook for a few minutes. Then add the paprika, cinnamon, grate in ½ of the nutmeg. Add the lentils, stock and 500 ml water, no cover and leave for 30 minutes until the lentils have softened.

While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown and caramelised. Finish with a grate of nutmeg.  The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and top with the caramelised onions on top.

Original post with credits

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