Salt Pork with Lentils
A delicious dish that is easy to make, in 1 pan: Petit-Salé with lentils, with Morteau sausage, Montbeliard sausages, and bacon.
Ingredients
- 2 Montbéliard sausages and 1 Morteau sausage
- 100 grams of bacon
- 400g Green lentils
- 3 Carrots
- 3 Shallots
- 1 Onion
- 1 clove of garlic
- Thyme & bay leaf
- 1 chicken stock cube (beef or vegetable)
- 2 cloves
- Salt
- Pepper
Preparation:
- Peel the carrots, onions, shallot, and garlic. Cut the carrots into rounds. Pierce the onion with the cloves. Mince the garlic and shallots.
- Brown the bacon in a frying pan for 3 minutes, then add the shallots, carrot, onion, and garlic, then add the green lentils and sweat for 1 minute.
- Pour in 1.5 liters of cold water, add some salt and pepper, then add the stock cube, thyme, and bay leaf. Cook the lentils for about 20 minutes.
- Add the sausages to the lentils and simmer uncovered for about 25 minutes. Stir regularly so that the lentils do not stick to the bottom of the pan. Add a little water (broth) if necessary.
- Shortly before serving your Petit-salé with lentils, remove the sausages and cut them into thick slices. Remove the onion with cloves.
- Place the lentils in a deep dish with the sausages.
