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 servings
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 pcs yellow onion finely chopped; 2 pcs carrot peeled and diced; 100 g celery finely chopped; 3 clove garlic minced; 1,200 ml chicken broth low sodium; 1 tbsp olive oil; 2 pcs bay leaf; 4 pcs fresh thyme sprigs; 2 tbsp dijon mustard (optional); 2 tbsp fresh parsley chopped (optional)

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.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 4
Difficulty: Medium

Allergen information: may contain celery, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

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 pcsyellow onion, finely chopped
2 pcscarrot, peeled and diced
100 gcelery, finely chopped
3 clovegarlic, minced
1,200 mlchicken broth, low sodium
1 tbspolive oil
2 pcsbay leaf
4 pcsfresh thyme, sprigs

serving

2 tbspdijon mustard(optional)

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

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

The method

Step by step

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.
About 15 min
Cook’s 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.
About 8 min
Cook’s 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.
About 1 min
4
Return the blanched pork to the pot. Add the rinsed lentils, chicken broth, bay leaves, and thyme sprigs.
About 2 min
Cook’s 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.
About 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.
About 25 min
Cook’s 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.
About 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.
About 1 min

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

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