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Meat, South and mountains

French petit salé with Puy green lentils

Petit salé with Puy green lentils is a French braised dish for 4 people, ready in 1 hour 40 minutes and rated easy, at about €3.40 per person. The key to success is soaking the cured meat ahead of time and cooking it slowly so the lentils stay firm rather than mushy.

Tonight it's the classic of classics, a petit salé with Puy green lentils simmering away with carrots.

French petit salé with Puy green lentils
Total time
1 h 40
Difficulty
Easy
Cost per person
€3.40
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Petit salé with Puy green lentils is the kind of dish that fills the kitchen with a warm smell the moment it starts simmering. The cured pork turns meltingly tender in the broth while the Puy lentils hold their shape, staying slightly firm instead of collapsing into mush. Melting carrots and a bouquet garni season everything without overpowering it.

This is a Sunday dish or an easy weeknight meal, the kind you set to simmer and almost forget about until dinner. Kids like the tender meat and the comforting lentils, while adults recognize a true family classic. Mon Chou brings it back as soon as fall arrives, for the days when you want something that really sticks to your ribs.

The ingredients

4 people

Butcher

  • Cured pork shoulder (palette) 500 g
  • Cured pork belly 300 g

Pantry

  • Puy green lentilsoften in the pantry 300 g
  • Clovesoften in the pantry 2
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrot 3
  • Onion 2
  • Bouquet garni 1
  • Garlic 2 cloves

The step by step recipe

  1. Put the pork shoulder and pork belly in a large pot of cold water, bring to a boil, then drain them. 10 min

    This first water carries off the excess salt, so don't keep it.

  2. Return the meats to the pot, cover with fresh water, add an onion studded with cloves and the bouquet garni, then let it simmer gently. 45 min

    Skim regularly for a clear broth.

  3. Add the sliced carrots, the second chopped onion, the garlic, and the rinsed lentils.

    Puy lentils don't need soaking.

  4. Keep cooking until the lentils are tender but still hold their shape. 30 min

    Don't add salt, the meat has already done that for you.

  5. Drain lightly, slice the meats, and serve them over the lentils with a little broth.

    Keep some of the broth, the lentils taste better when they stay moist.

Our tips to get it right

  • Use actual Puy green lentils, not another variety, since they hold their shape during cooking instead of turning to mush.
  • Ask your butcher how salty the cured cuts are, as some pieces need longer soaking than others.
  • Let the dish rest off the heat for a few minutes before serving, so the broth settles and the lentils finish soaking it up.

The variations

  • Swap the pork shoulder and belly for smoked sausage for a more rustic, quicker version.
  • For a vegetarian version, skip the meats and add mushrooms with a touch of liquid smoke to keep the dish's character.
  • For kids in a hurry, cut the meat into small pieces before serving and mash part of the lentils for a creamier texture.

What to serve it with

  • Crusty country bread for dipping
  • Old-style grainy mustard
  • A tangy green salad

Storage

Petit salé keeps for 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, meat and lentils together. Reheat gently in a pot with a splash of water or broth so the lentils don't dry out.

Questions about this dish

Do you need to soak Puy green lentils before cooking?

No, Puy green lentils don't need soaking. Just rinse them and add them straight to the broth, they cook in about 30 minutes.

Can you make this dish ahead of time?

Yes, petit salé actually tastes better reheated the next day once the flavors have settled. Make it the day before and warm it gently before serving.

How do you keep the dish from turning out too salty?

Soak the cured pork shoulder and belly in cold water for a few hours before cooking. The first boil and drain also removes most of the remaining salt.

Can you swap the cured pork belly for another cut?

Yes, cured ham hock or cured bacon work well depending on what your butcher has. Just keep a fatty cut that melts slowly during the long simmer.

How long does it take to make a French petit salé with Puy green lentils?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a French petit salé with Puy green lentils?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a French petit salé with Puy green lentils cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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