French · Dinner
Salt-Cured Pork with Lentils
Petit Salé aux Lentilles
A hearty bistro classic, salt-cured pork slow-simmered with Puy lentils, smoked sausage and root vegetables.
$$
20 minsPrep
1 hr 50 minsCook
2 hrs 10 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
4gSugar
7gFiber
820mgSodium
85mgChol
Goes well with
German dry RieslingGerman dry Riesling — A crisp, dry white...
local
Beaujolais-VillagesBeaujolais-Villages — A refreshing pairi...
international
Instructions
1
Prep
Rinse 175g Puy lentils. Cut 2 small carrots into 3cm rounds. Slice 1 small leek into thick rings. Halve 1 celery stalk. Stud 1 small onion with 2 cloves. Halve 1/2 garlic head crossways. Tie bay, thyme and parsley stalks into bouquet garni. Tear 100g frisée lettuce. Finely chop 0.5 small shallot. Whisk together 0.5 tsp Dijon mustard, 1.5 tsp red wine vinegar, 1 tbsp walnut oil, shallot and sea salt.
2
Simmer 1
Place 450g salt-cured pork in a medium pot, cover with cold water, bring slowly to a simmer over medium heat for 10–12 minutes to remove excess salt. Drain, rinse pork, return to pot, cover with 1L stock. Add studded onion, garlic, bouquet garni and 0.5 tsp peppercorns.
3
Simmer 2
Bring to a gentle simmer over medium heat, skim impurities, reduce to low heat. Simmer partially covered for 1 hour until pork is almost fork-tender.
4
Simmer 3
Add lentils, carrots, leek and celery to the pot. Simmer uncovered over medium-low heat for 25 minutes until lentils are tender and pork pulls cleanly.
5
Simmer 4
Prick 1 smoked sausage, slip into pot, simmer for 12–15 minutes over medium-low heat until plump and cooked through. Lift pork and sausage onto a warm board, slice pork thickly and sausage into rounds. Taste broth, adjust salt, remove onion and bouquet. Toss frisée with mustard vinaigrette.
6
Plate
Ladle lentils and vegetables into shallow bowls, top with pork and sausage rounds, scatter 1.5 tbsp chopped parsley. Serve frisée salad and baguette alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) salt-cured pork shoulder
- 1 smoked Morteau sausage
- 175g (6.2 oz) Puy lentils
- 1 small brown onion
- 2 cloves
- 2 small carrots
- 1 small leek
- 1 celery stalk
- 1/2 head garlic
- 1 bouquet garni
- 0.5 tsp black peppercorns
- 1L (4.25 cup) chicken or pork stock
- 1.5 tbsp flat-leaf parsley
- 100g (3.5 oz / small handful) frisée lettuce
- 0.5 tsp Dijon mustard
- 1.5 tsp red wine vinegar
- 1 tbsp walnut oil
- 0.5 small shallot
- sea salt to taste
- 1/2 crusty baguette