Petit Salé aux Lentilles

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 15 min

   Tip van de kok: This blanching step is crucial for controlling the saltiness of the final dish.

2. 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.

   Ongeveer 8 min

   Tip van de kok: This vegetable base is called a mirepoix and builds the first layer of flavor.

3. 3

   Stir in the minced garlic and cook for one minute more until fragrant.

   Ongeveer 1 min

4. 4

   Return the blanched pork to the pot. Add the rinsed lentils, chicken broth, bay leaves, and thyme sprigs.

   Ongeveer 2 min

   Tip van de kok: Tuck the herbs into the liquid so they can infuse the stew as it cooks.

5. 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.

   Ongeveer 30 min

6. 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.

   Ongeveer 25 min

   Tip van de kok: If the stew looks too thick, you can add a small splash of hot water or broth.

7. 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.

   Ongeveer 3 min

8. 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.

   Ongeveer 1 min