Petit Salé aux Lentilles
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftovers in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave until hot, adding a splash of water if needed.
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