📝 About This Recipe
A cornerstone of French bistro culture, Petit Salé aux Lentilles is a soul-warming masterpiece from the Auvergne region. This dish marries succulent, salt-cured pork with the world-renowned Puy green lentils, which hold their shape and offer a sophisticated, peppery earthiness. It is a slow-cooked labor of love that transforms humble ingredients into a rich, velvety, and deeply satisfying meal that tastes even better the next day.
🥗 Ingredients
The Salted Meats
- 800 grams Salt-cured pork belly (cut into large chunks)
- 500 grams Salt-cured pork shoulder or shank (bone-in preferred for flavor)
- 2-3 pieces Smoked garlic sausages (Saucisse de Morteau or Montbéliard) (thickly sliced or left whole)
The Lentils and Aromatics
- 500 grams Puy Green Lentils (Lentilles Vertes du Puy) (rinsed and sorted)
- 2 Yellow onions (one halved and studded with cloves, one finely diced)
- 3 Carrots (peeled and sliced into thick rounds)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 4 Garlic cloves (smashed)
- 3 Whole cloves (to stud the onion)
The Braising Liquid and Herbs
- 1 Bouquet Garni (thyme, parsley stalks, and 2 bay leaves tied together)
- 1.5 liters Chicken or Beef stock (low sodium to control saltiness)
- 30 grams Unsalted butter
- 1/2 teaspoon Black peppercorns (whole)
👨🍳 Instructions
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1
Start by desalinating the pork. Place the salt-cured belly and shoulder in a large bowl of cold water. Let it soak for at least 2 hours, or up to 12 hours in the fridge if the meat is very heavily salted, changing the water once or twice.
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2
Drain the meat and place it in a large stockpot. Cover with fresh cold water, bring to a boil, and simmer for 10 minutes. Drain and rinse the meat; this 'blanching' step removes excess salt and impurities for a cleaner broth.
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3
In a clean, heavy-bottomed Dutch oven or large pot, melt the butter over medium heat. Add the diced onion, sliced leek, and carrots. Sauté for 5-7 minutes until the vegetables begin to soften but do not brown.
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4
Add the blanched pork pieces to the pot along with the smashed garlic, the onion studded with cloves, the bouquet garni, and the peppercorns.
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5
Pour in the stock (or water) until the meat is fully submerged by at least two inches. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for about 1 hour and 15 minutes.
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6
While the meat simmers, rinse your lentils under cold water. Do not soak them, as Puy lentils cook relatively quickly and hold their texture best when started dry.
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7
After the meat has cooked for 75 minutes, add the lentils to the pot. Ensure there is enough liquid to cover the lentils by an inch; add a splash more hot water if necessary.
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8
Add the smoked sausages (whole or sliced) into the pot at this stage. The smokiness will infuse the lentils as they cook.
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9
Simmer everything together, partially covered, for another 30-40 minutes. You want the lentils to be tender but still 'al dente' (firm to the bite), and the pork should be fork-tender.
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10
Remove the bouquet garni and the clove-studded onion. Taste the liquid before adding any salt—the pork usually provides enough salt for the entire dish.
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11
To serve, slice the pork into serving pieces and the sausages into thick coins. Arrange a generous bed of lentils and vegetables in deep bowls, topped with the various meats.
💡 Chef's Tips
Always use Lentilles Vertes du Puy if possible; standard brown lentils will turn to mush during the long simmer. Be cautious with salt! The pork is 'Petit Salé' (little salted), so only season with extra salt at the very end of cooking. If the liquid reduces too much, add a little water; the final dish should be moist and slightly brothy, not a dry stew. For a deeper flavor, prepare this dish a day in advance and gently reheat—the flavors develop beautifully overnight.
🍽️ Serving Suggestions
Serve with a generous dollop of sharp Dijon mustard on the side to cut through the richness of the pork. A crisp, green salad with a sharp vinaigrette provides a refreshing contrast to the earthy lentils. Pair with a medium-bodied red wine from the Loire Valley or a Beaujolais (Gamay grape). Provide thick slices of crusty sourdough bread to soak up the flavorful cooking juices.