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Meat, Northern, Eastern and Western France

Petit salé aux lentilles (French pork and lentil stew)

Petit salé aux lentilles is a French simmered dish that pairs cured pork belly and shoulder with green lentils, serving 4 in 1h30, at a very easy difficulty level, for €3.00 per serving. The key is soaking the cured pork to draw out excess salt, then simmering it gently so the broth flavors the lentils without needing any added salt.

Tonight it's petit salé aux lentilles, a big comforting dish that simmers away on its own.

Petit salé aux lentilles (French pork and lentil stew)
Total time
1 h 30
Difficulty
Very easy
Cost per person
€3.00
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Petit salé aux lentilles is the kind of dish that fills the whole house with its smell while it simmers. The cured pork turns tender after an hour of gentle cooking, and the green lentils, simmered right in that broth scented with bouquet garni and clove, pick up a depth of flavor they'd never get cooked alone in plain water.

This is a winter Sunday dish, the kind you set down in the middle of the table with crusty bread and nothing fussy. Kids usually love the lentils soaked in meaty broth, and there's almost always enough left for a second round the next day, even better reheated. Mon Chou brings it back as soon as the weather turns cold.

The ingredients

4 people

Butcher

  • Cured pork belly 400 g
  • Cured pork shoulder 400 g

Pantry

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

Fruits and vegetables

  • Carrots 3
  • Onions 2
  • Bouquet garni 1
  • Garlic 2 cloves

The step by step recipe

  1. Soak the meat in cold water for 1 hour, then rinse it.

    Change the water once partway through soaking.

  2. Put the meat in a large pot of cold water with an onion studded with cloves and the bouquet garni, bring to a boil and skim. 10 min

    Remove the foam as it rises, you'll get a clearer broth.

  3. Let it simmer gently. 45 min

    Keep it at a bare simmer, never a hard boil.

  4. Add the rinsed lentils, sliced carrots, and the chopped onion and garlic. 30 min

    Green Puy lentils don't need soaking beforehand.

  5. Drain lightly, taste and add pepper, then serve the meat sliced over the lentils.

    Keep a bit of the broth, the lentils soak it up and taste even better.

Our tips to get it right

  • Pick a cured pork belly with a bit of fat on it, it keeps the meat moist and flavors the broth more than a lean cut would.
  • If you don't have an hour to soak the meat, let it sit overnight in the fridge instead, so you're not rushed on the day you cook.
  • Start with plenty of broth, it reduces as it cooks and the lentils soak up a good amount of it, better to have extra than run short.

The variations

  • Swap the pork shoulder for smoked sausage or a ham hock, depending on what your butcher has that day.
  • For a vegetarian version, skip the meat, double the carrots, and add a smoked paprika onion to keep a deep, savory flavor.
  • For a quick version, use canned lentils added just 10 minutes before the end, and cut the meat into small pieces to shorten its cooking time to 30 minutes.

What to serve it with

  • Crusty bread for the broth
  • Whole grain mustard
  • A simple green salad after

Storage

Petit salé aux lentilles keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, meat and lentils together. Reheat it gently on the stove with a splash of water or broth so it doesn't dry out.

Questions about this dish

Can you make petit salé aux lentilles ahead of time?

Yes, it's actually a dish that improves made the day before. Resting in the fridge lets the lentils soak up even more broth, just reheat gently before serving.

Do green lentils need soaking before cooking?

No, unlike some other legumes, green lentils don't need soaking. A quick rinse under cold water is all they need before going into the broth.

Can you substitute the cured pork belly or shoulder?

You can use a ham hock, pork shoulder, or smoked sausage depending on what's available at your butcher. Keep at least one cured cut so the broth stays flavorful.

Why shouldn't you salt the dish while it cooks?

The cured pork already releases salt into the broth as it simmers. Adding salt before the end can make the dish too salty once the lentils are cooked.

How long does it take to make a petit salé aux lentilles?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a petit salé aux lentilles?

About 640 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 petit salé aux lentilles cost?

About €3.00 per serving, or €12.00 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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