PETIT SALÉ AUX LENTILLES


  •  1.2 kg (2.65 lbs)  half-cooked pork: belly, ribs, blade, in large pieces
  • 1 morteau sausage
  • 400 g green Puy lentils
  • 1.5 liters chicken stock
  • 3 carrots
  • 1 clove of garlic
  • 2 cloves
  • 1 bay leaf
  • salt pepper

Ask your butcher how much soaking time is needed for the meat; it may vary depending on the piece. Leave to soak, covering generously with cold water.

Drain the pieces of meat and put them in a saucepan. Cover generously with cold water and bring to a boil. Leave to simmer for 1 hour, then add the sausage and leave to cook for another 20 minutes.

Peel the garlic clove and prick it with the cloves. Peel the carrots, wash them and cut them into sections.

Put the lentils in a saucepan, add the carrots, the clove of garlic, the bay leaf, a little salt and pepper. Pour in the broth and bring to a boil over low heat. Leave to simmer for 10 mins. Drain the meat and sausage and add them to the lentils. Simmer for another 10 to 15 minutes, until the lentils are tender.

Serve the meat and lentils warm, as is.

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