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 portioner
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 stk. yellow onion finely chopped; 2 stk. carrot peeled and diced; 100 g celery finely chopped; 3 fed garlic minced; 1.200 ml chicken broth low sodium; 1 spsk. olive oil; 2 stk. bay leaf; 4 stk. fresh thyme sprigs; 2 spsk. dijon mustard (valgfrit); 2 spsk. fresh parsley chopped (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 1 t. 40 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde selleri, sennep og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

600 gsalt pork, in one piece
300 ggreen lentil, rinsed and drained
250 gsmoked sausage, such as Morteau or a good quality kielbasa
1 stk.yellow onion, finely chopped
2 stk.carrot, peeled and diced
100 gcelery, finely chopped
3 fedgarlic, minced
1.200 mlchicken broth, low sodium
1 spsk.olive oil
2 stk.bay leaf
4 stk.fresh thyme, sprigs

serving

2 spsk.dijon mustard(valgfrit)

garnish

2 spsk.fresh parsley, chopped(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

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.
Ca. 15 min.
Kokkens note: 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.
Ca. 8 min.
Kokkens note: 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.
Ca. 1 min.
4
Return the blanched pork to the pot. Add the rinsed lentils, chicken broth, bay leaves, and thyme sprigs.
Ca. 2 min.
Kokkens note: 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.
Ca. 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.
Ca. 25 min.
Kokkens note: 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.
Ca. 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.
Ca. 1 min.

Bevar den gode smag

Opbevaring

Store leftovers in an airtight container in the refrigerator.

Genopvarmning

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