Main CourseDinner

Petit Salé aux Lentilles

Name: Petit Salé aux Lentilles
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 4 racions
Cuisine: french
Ingredients: 600 g salt pork in one piece; 300 g green lentil rinsed and drained; 250 g smoked sausage such as Morteau or a good quality kielbasa; 1 u yellow onion finely chopped; 2 u carrot peeled and diced; 100 g celery finely chopped; 3 gra garlic minced; 1.200 ml chicken broth low sodium; 1 cs olive oil; 2 u bay leaf; 4 u fresh thyme sprigs; 2 cs dijon mustard (opcional); 2 cs fresh parsley chopped (opcional)

This rustic French stew features salt-cured pork and earthy green lentils, slowly simmered with aromatic vegetables. Often enhanced with smoked sausage, it's a hearty and comforting one-pot meal perfect for cooler weather.

Una recepta original de Forkin

Temps total: 1 h 40 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir api, mostassa i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

600 gsalt pork, in one piece
300 ggreen lentil, rinsed and drained
250 gsmoked sausage, such as Morteau or a good quality kielbasa
1 uyellow onion, finely chopped
2 ucarrot, peeled and diced
100 gcelery, finely chopped
3 gragarlic, minced
1.200 mlchicken broth, low sodium
1 csolive oil
2 ubay leaf
4 ufresh thyme, sprigs

serving

2 csdijon mustard(opcional)

garnish

2 csfresh parsley, chopped(opcional)

Estris

colander · cutting board · knife · large pot or dutch oven

Elaboració

Pas a pas

1
Place the salt pork in a large pot and cover with cold water. Bring to a boil and simmer for 10 minutes to remove excess salt, then drain and set the pork aside.
Uns 15 min
Nota de cuina: This blanching step is crucial for controlling the saltiness of the final dish.
2
In the same pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 8 minutes.
Uns 8 min
Nota de cuina: This vegetable base is called a mirepoix and builds the first layer of flavor.
3
Stir in the minced garlic and cook for one minute more until fragrant.
Uns 1 min
4
Return the blanched pork to the pot. Add the rinsed lentils, chicken broth, bay leaves, and thyme sprigs.
Uns 2 min
Nota de cuina: Tuck the herbs into the liquid so they can infuse the stew as it cooks.
5
Increase the heat to bring the liquid to a boil, then reduce to a gentle simmer. Cover the pot and cook for 30 minutes.
Uns 30 min
6
Add the whole smoked sausage to the pot, ensuring it is submerged in the liquid. Cover and continue to simmer for another 25-30 minutes, until the lentils are tender and the pork is cooked through.
Uns 25 min
Nota de cuina: If the stew looks too thick, you can add a small splash of hot water or broth.
7
Carefully remove the pork and sausage from the pot onto a cutting board. Discard the bay leaves and thyme sprigs. Slice the pork and sausage into thick pieces.
Uns 3 min
8
To serve, ladle the lentils into shallow bowls and arrange the sliced pork and sausage on top. Garnish with fresh parsley and serve with Dijon mustard on the side.
Uns 1 min

Conservació

Com conservar-ho

Store leftovers in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop or in the microwave until hot, adding a splash of water if needed.