Le petit salé: dedicated to lentil lovers

A great classic of French gastronomy, the petit salé with lentils does not attract at first glance, yet it is so good! Simmered for a long time in a casserole, this dish is enhanced by cloves, garlic, aromatic herbs and other spices. Perfectly tender and tasty, the fragrant meat blends well with the lentils and the melting carrots.

What is petit salé?

Emblematic of French cuisine, petit salé consists of pieces of pork meat (loin, belly, knuckle of ham or chuck) that have been preserved in salt. This meat is cooked for hours until it is tender. Most often, they are mixed with lentils, but this Auvergne dish also has other variations. The small salted lentil dish is quite long to prepare, but you will see in the end that it is worth it. As it can be reheated, this dish gets better every time.

What is the history of the lentil salad?

Coming straight from the Auvergne, the little salted lentil is a delight for young and old. Since 1996, the Puy-en-Velay lentil, which grows in the Haute-Loire in environmentally friendly conditions, has had a designation of origin. Its size and colour, including yellow, coral, red, blond or brown, distinguish it from other lentils. The history of petit salé began as early as the 14th century when the Auvergnats enjoyed mixing the lentil with pieces of pork preserved in brine. The dish quickly made the rounds of the region and ended up being a favourite.

How do you prepare the lentil salty dish?

To make this delicious dish, you need: semi-salted pork (800 g), green lentils (500 g), 4 Morteau or Montbéliard sausages, bacon (100 g), 2 onions, 2 carrots, 2 tablespoons of clarified butter, 10 cloves, a sprig of thyme, salt and pepper. This is how to cook it: Parboil the meat in cold water for about 2 hours. Put the meat in a casserole dish and cover it with cold water Add pepper and cook for 2 hours on low heat Cut the carrots into rings and the onions into quarters Put the lentils, onions, bacon and carrot in a casserole dish, cover with water and cook for 20 minutes after adding salt and pepper Before adding the meat to the lentils, slice it into large pieces and pour in 30 cl of the meat stock Simmer uncovered for 25 minutes and adjust the seasoning if necessary After 15 minutes, add the sausages and enjoy!

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