For the dish

• 250 gr. cooked green lentils
• 250 gr. cooked beluga lentils
• 70 gr. onion sofrito
• 40 gr. vegetables brunoise (see pantry)
• 70 gr. slowly roasted tomatoes (see pantry)
• 300 gr. chicken stock (see pantry) or cooking liquid from the lentils
• 80 gr. cold butter
• white truffle oil
• thyme, minced
• chives, minced
• salt

For the green lentils

• 250 gr. green lentils
• 20 gr. olive oil
• 65 gr. onion, large chunk
• 45 gr. carrot, large chunk
• 45 gr. bacon, large chunk
• 20 gr. garlic cloves
• 3 gr. thyme
• 1 bay leaf
• 550 gr. chicken stock (see pantry)
• salt

For the beluga lentils

• 250 gr. beluga lentils
• 65 gr. onion, large chunk
• 45 gr. carrot, large chunk
• 45 gr. bacon, large chunk
• 20 gr. garlic cloves
• 3 gr. thyme
• 1 bay leaf
• 550 gr. chicken stock (see pantry)
• salt
• 20 gr. olive oil