French Petit Salé
Petit salé aux lentilles, a classic French stew with lentils and salted pork!
Ingredients
- 10,5 oz salted pork (350 g), soaked overnight
- 4,5 oz dry lentils (125 g)
- 4 garlic cloves peeled
- 1 medium fresh carrot peeled and diced
- 2 cloves
- ½ small onion peeled
- 1 tbsp dried juniper berries
- 1 sprig fresh rosemary
- 3 bay leaves
- 1 chicken bouillon cube
- a handful fresh parsley chopped
- 1 tbsp black peppercorns
- pepper
- salt
Instructions
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Before you start this petit salé recipe, check whether the lentils have to be soaked first. Some have to, others not. If so, make sure the lentils have soaked for at least an hour or two. Fill the bowl of the Cook Processor with 9 cups (2 l) of water. Add the peeled onion, peeled garlic, black peppercorns, cloves, juniper berries, fresh rosemary, bay leaves and chicken bouillon cube.
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Also add the soaked salted pork.
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Close the lid of the Cook Processor and select STEW P5. Adjust the time to 90 minutes instead of 10 minutes. Press Start to activate Step 1. After that, add the (soaked and drained) lentils and diced carrot to the bowl.
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Close the lid and press Start to activate Step 2. After that remove the pork from the bowl and drain the cooked lentils and carrots: you can keep (or freeze) that beautiful cooking liquid and use it as a flavorful broth for soups or sauces!
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Discard the cooked onion, bay leaves and garlic. Scoop the lentils and carrots onto deep plates. Slice the pork up and add it to the lentils. Serve hot.
