Well. What a name! I am not sure where I first came across this recipe. And, in fact, the version presented here is just a mash-up of several lentil recipes rolling around in my noggin’ – the real version should be made with lardons, but I’m fresh out.
While your mirepoix is cooking (French lentils) you can clean the lentils. Measure them first (1 cup), then pour them into your hand bit by bit to check for stones and foreign grains, and then dump them into a fine sieve. Give them a quick rinse and add them to the mirepoix with three cups of water.
Whisk that up. Drain your lentils (don't rinse, just drain: you’ll need a fine sieve) and remove the clove buddy and the herbs.