Petit salé with lentils
French Stew Easy
Salt pork with lentils for 4: cured pork belly, Montbéliard sausages, lentils, carrots, onion studded with cloves.
Dietary summary — contains pork · 3 unverified point(s)
- ContainsPork
- Not suitable forVegetarian, Vegan
- Not verifiedGluten, Lactose, Alcohol
10 min
Preparation
60 min
Cooking
Ingredients
Onions
1 piece(s)
Herb bouquet
1 bunch(es)
Pepper
1 tsp
Clove
5 piece(s)
Carrots
200 g
Lentils
350 g
Montbéliard sausage
Meat
400 g
Salt-cured pork belly
Meat
800 g
Preparation steps
1
Rinse 350 g lentils.
2
If the pork is very salty, soak it 1–2 hours in cold water, then drain.
3
Cover 800 g petit salé with cold water. Simmer 45 minutes.
4
Add 400 g pricked Montbéliard sausages, 200 g sliced carrots, 1 onion studded with 5 cloves and the bouquet garni. Cook 15 minutes more.
5
Add the lentils, top up with water if needed. Go easy on the salt: the meat is already salted. Simmer 35–40 minutes until the lentils are tender.
6
Remove the bouquet garni. Serve hot.
Per serving
1,174 kcal
Calories
75 g
Protein
50 g
Carbs
71 g
Fat