Petit salé aux lentilles du Puy

Name: Petit salé aux lentilles du Puy
Total time: 30 min
Yield: Serves 6
Cuisine: Auvergne
Ingredients: 1 kg (2¼ lb) lightly salted pork spare ribs; 4 Montbéliard smoked sausages; 600 g (21 oz) green Puy lentils; 3 carrots; 3 onions; 1 bouquet garni; 6 whole cloves; salt, to taste; pepper, to taste

Salt pork with Puy lentils

⏱ 30 minServes 6Medium700 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1 kg (2.2 lb)lightly salted pork spare ribs
4Montbéliard smoked sausages
600 g (21 oz)green Puy lentils
3carrots
3onions
1bouquet garni
6whole cloves
salt, to taste
pepper, to taste

1 kg (2.2 lb) lightly salted pork spare ribs
4 Montbéliard smoked sausages
600 g (21 oz) green Puy lentils
3 carrots
3 onions
1 bouquet garni
6 whole cloves
salt, to taste
pepper, to taste

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Cutting board and knife

03 — Method

The day before, soak the Puy lentils overnight in plenty of cold water. Follow the package directions for the variety used.
On the day, drain the pork spare ribs and put them in a large stockpot. Cover generously with cold water, add pepper and bring to a simmer. Cook at a gentle boil for 2 hours.
Meanwhile, peel the carrots and onions. Stud the onions with the cloves.
Drain the lentils and put them in a pressure cooker. Add the carrots, clove-studded onions and bouquet garni. Cover generously with water, salt lightly and add pepper. Pressure cook for 15 to 20 minutes.
When the meat is done, take it out of the pot and cut into large pieces. Prick the Montbéliard sausages with a fork.
Add the meat and the pricked sausages to the pot with the lentils. Pour in 2 glasses (about 400 ml / 1⅔ cups) of the meat cooking broth for flavor.
Simmer uncovered, without pressure, over low heat for 20 to 30 minutes. Stir often so the lentils don't stick.