French
Petit salé aux lentilles
Salt pork with green lentils
Lightly salted pork and a smoked sausage simmered with green lentils, carrots and onion: a cheap, warming one-pot.
- Serves 6
- Prep 15 min
- Cook 1 h 45 min
- Total 2 h
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Ingredients
9 items · serves 6- 800 g petit salé (lightly salted pork belly or shoulder pieces)
- 1 smoked sausage (Morteau or Montbéliard, about 300 g)
- 400 g green lentils (lentilles vertes du Puy if possible)
- 3 carrots
- 1 onion, studded with 2 cloves
- 2 whole cloves
- 2 cloves garlic
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1/4 tsp ground black pepper
May contain: milk, soy, wheat (processed meat — check the label). Check product labels: brands differ.
Steps
5 steps- 1Put the petit salé in a large pan of cold water, bring to the boil, simmer for 10 minutes and drain. This takes out the excess salt.
- 2Cover the pork with 2 litres of fresh water, add the onion with its cloves, the garlic and the bouquet garni and simmer gently for 1 hour.
- 3Rinse the lentils and add them with the carrots, cut into thick slices, and the sausage, pricked a few times. Simmer for 30 to 35 minutes, until the lentils are tender but hold their shape. Add a little hot water if they dry out.
- 4Taste before adding any salt; the pork usually seasons it enough. Add pepper.
- 5Slice the sausage and pork and serve them on the lentils.