📝 About This Recipe
This soul-warming dish celebrates the prized Lentilles Vertes du Puy, known as the 'caviar of lentils' for their peppery flavor and ability to hold their shape during slow braising. The salt pork provides a deep, smoky foundation of fat that mellows into the earthy pulses, while a classic mirepoix and fresh bouquet garni create a sophisticated layer of French country flavor. It is a humble yet luxurious meal that exemplifies the beauty of slow-cooked legumes.
🥗 Ingredients
The Base
- 1 1/2 cups French Green Lentils (Puy) (rinsed and picked over for stones)
- 6 ounces Salt Pork (rind removed, cut into 1/2-inch cubes)
- 1 tablespoon Extra Virgin Olive Oil (only if needed to help render pork)
The Aromatics
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small dice)
- 2 Celery Stalks (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste (for depth of color and umami)
Braising Liquid & Herbs
- 4 cups Chicken or Vegetable Stock (low sodium preferred)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 1 large Bay Leaf (dried or fresh)
- 1/2 teaspoon Black Peppercorns (whole)
Finishing Touches
- 1-2 teaspoons Red Wine Vinegar (to brighten the flavors at the end)
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- to taste Kosher Salt (be cautious as salt pork is naturally salty)
👨🍳 Instructions
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1
Place the cubed salt pork in a small saucepan and cover with cold water. Bring to a boil for 2 minutes to blanch; this removes excess saltiness. Drain and pat the pork dry with paper towels.
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2
In a heavy-bottomed Dutch oven or large pot, add the salt pork and a splash of olive oil over medium heat. Sauté until the pork is golden brown and the fat has rendered, about 8-10 minutes.
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3
Using a slotted spoon, remove the crispy salt pork bits and set them aside on a plate, leaving the rendered fat in the pot.
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4
Add the diced onion, carrots, and celery to the pot. Cook over medium heat for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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5
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, allowing the tomato paste to darken slightly and the garlic to become fragrant.
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6
Pour in the white wine to deglaze the pot, scraping up any browned bits (fond) from the bottom with a wooden spoon. Let the wine simmer until reduced by half.
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7
Add the rinsed lentils to the pot and stir to coat them in the aromatic fat and vegetables.
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8
Pour in the stock and add the thyme sprigs, bay leaf, and peppercorns. Bring the mixture to a gentle boil.
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9
Once boiling, reduce the heat to low, cover the pot partially with a lid, and simmer gently. You want a very low bubble to ensure the lentils cook evenly without breaking.
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10
Cook for 40-45 minutes. Check the lentils at the 35-minute mark; they should be tender but still have a slight 'bite' (al dente). If the liquid evaporates too quickly, add a splash more stock.
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11
Remove the thyme sprigs and bay leaf. Stir half of the reserved crispy salt pork back into the lentils.
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12
Stir in the red wine vinegar. Taste the lentils and add salt and freshly ground pepper only if necessary.
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13
Serve the lentils in warm bowls, garnished with the remaining crispy salt pork and a generous sprinkle of fresh parsley.
💡 Chef's Tips
Always use French Green Lentils (Puy) for this specific recipe; brown or red lentils will turn to mush before the flavors fully develop. Blanching the salt pork is a crucial step to prevent the entire dish from becoming over-salted. Avoid adding salt to the cooking liquid at the beginning, as salt can toughen the skins of the lentils and increase cooking time. If you cannot find salt pork, high-quality thick-cut pancetta or slab bacon makes an excellent substitute. For the best flavor, make this a day in advance; like most braises, the flavors deepen and meld beautifully overnight in the fridge.
🍽️ Serving Suggestions
Pair with a crusty French baguette and salted butter to soak up the savory braising juices. Serve as a bed for pan-seared duck breast or roasted sausages for a hearty main course. A crisp, acidic white wine like a Sancerre or a light-bodied red like Beaujolais balances the richness of the pork. Serve alongside a simple green salad with a sharp Dijon vinaigrette to cut through the earthiness of the pulse. Add a poached egg on top of each bowl for a luxurious, silky finish to the dish.