Rinse the lentils. Place them in a pot with three times their volume of cold water and simmer for 20 minutes once the water starts to boil.
Meanwhile, peel the onion, remove the core, and thinly slice it. Sauté the bacon over low heat without oil, and when it begins to render its fat, add the sliced onion. Sauté over low heat, covered, for a good 10 minutes.
Don’t brown the onions—it gives them a bad taste and isn’t good for your health…
Once the lentils are cooked, transfer them to a bowl without the cooking liquid.
The Chef’s Tip
Don't throw away the lentil cooking liquid—you can use it to make a delicious lentil broth soup.
Peel the carrots. Cut them in half lengthwise, then slice them into rounds and add them to the bowl. Add the onion and bacon confit as well.
Slice the pickles into rounds, drain the capers, and add them to the contents of the bowl.
Grind the coriander seeds and add them to the rest of the ingredients. Drizzle with a little olive oil, season with salt and pepper, and mix well. It’s ready!