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Le Chaudron recipe
Petit salé aux lentilles
Salt pork with lentils
⏱ 90 minServes 6Easy480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
600 g (21 oz)salt pork
400 g (14 oz)green lentils
200 g (7 oz)morteau sausage
3carrots, sliced
2onions studded with cloves
1bouquet garni
- 600 g (21 oz) salt pork
- 400 g (14 oz) green lentils
- 200 g (7 oz) morteau sausage
- 3 carrots, sliced
- 2 onions studded with cloves
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the salt pork in cold water for 1 hour, then rinse.
- Put it in a pot with the clove-studded onions and bouquet garni, cover with cold water and bring to a simmer.
- Simmer for 30 minutes, skimming.
- Add the rinsed lentils, carrots and sausage and cook gently 30 minutes more.
- Check the lentils are tender and adjust the seasoning.
- Slice the meats and serve on the lentils with a little hot broth.
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