French Green Lentils Stew with Salted Pork

To experience the warm embrace of a classic dish that brings back the flavors of my childhood, join me as I prepare a beloved French favorite: Petit Salé aux Lentilles. This comforting stew, made with tender green lentils and salted pork, is a true taste of nostalgia. Petit Salé aux Lentilles is a traditional dish that hails from the countryside of France. It holds a special place in the hearts and homes of many, as it's a humble creation that showcases the beauty of simple and accessible ingredients. And the best part? It's incredibly easy to make! Whether you're a seasoned cook or just starting out in the world of culinary adventures, this dish will surely impress. With its hearty flavors and soul-satisfying texture, Petit Salé aux Lentilles is the perfect meal for those chilly nights when you need a bowl of comfort. The star of this dish is undoubtedly the green lentils. Not only do they add a delightful earthy flavor to the stew, but they also pack a nutritional punch. Lentils are rich in protein, fiber, and essential vitamins and minerals, making them a healthy addition to any diet. And let's not forget about the succulent salted pork that adds a savory depth to the stew. Every spoonful is filled with tender chunks of meat that melt in your mouth, creating a symphony of flavors that will have your taste buds dancing with joy. But the beauty of Petit Salé aux Lentilles lies in its versatility. If you're not a fan of pork, fear not! You can easily adapt this recipe to suit your preferences. Swap out the pork for duck leg confit or even add some smoked sausage for an extra kick of flavor. The possibilities are endless, and the end result will always be delicious. So, if you've always wanted to recreate this beloved French classic in your own kitchen, you've come to the right place. Join me in unraveling the secrets of Petit Salé aux Lentilles and discover the joy of cooking a dish that holds a special place in the hearts of many.

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A French classic dish

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Salted Pork

Rub pork shoulder, shank and ribs with coarse salt. Place meat in a large container, cover and refrigerate overnight. Salting allows, through the action of salt, to remove a large part of the water. Drain salted meat and rinse. Soak meat in cold water for 30 minutes. Renew water and repeat. Drain meat.

Stew

In a large pot or dutch oven, place desalted meat and sausage. Cover meats with cold water and bring to a boil, and cook for an hour on low heat. Skim off scum while cooking. In the mean time, peel carrots, and cut into large chunks and reserve separately. Peel onion, cut in half (keep onion whole if desired), and prick with cloves. Peel garlic and remove the germs. In a large saucepan, bring 1.5 liter/qt to a boil. Rinse lentils and blanch them for 5 minutes on high heat. Remove floating impurities. Drain lentils and set aside. Add blanched lentils to the pork that is been cooking for an hour. Add celery, onion, garlic, leek, herbs and ground black pepper. Cook on low heat and covered for an hour. Add carrots and cook for an additional hour with the lid on. Total cooking time: 3 hours.

Why Are Stews Better the Next Day?

Letting a finished stew/ragout/braises hang out overnight means that flavors soften, and everything transforms from very distinct flavors into one harmonious stew. In addition, it makes things easier to manage such as separating cooked ingredients and slice the meats.

How to Serve Lentil & Pork Stew

From the chilled stew, discard herbs and remove meat and sausage. Drain what's left in the pot. Save about two-third cooking liquid for later use (makes incredible soup). Cut meat and sausage into desired portions right before serving. Meat can be left whole if you wish to serve the lentil stew in one large shallow dish. In a frying pan, cook lardons (bacon) until crispy. Remove lardons and reheat lentil and veggies in the same pan (heat up meat separately). Top with crispy lardons. Bon appétit!

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