Petit Sale Aux Lentilles

11:30 am on 22 April 2014

Ingredients

  • 100ml olive oil
  • 1 onion, finely chopped
  • ⅔ carrot, finely chopped
  • ⅔ leek, finely chopped
  • 1 stalk celery, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 litre water
  • herbs (parsley, bay, rosemary and thyme), tied up with string
  • 300ml lentilles du Puy
  • 500g speck or salt pork
  • 500g good sausages
  • salt and pepper

Method

Heat a large pot, and add the oil and vegetables. Cook, without colouring, for 5-10 minutes, then add the water and herbs. Add the lentils, and bring to the boil. Cut the speck into biggish chunks, and add it to the pot.

Brown the sausages – I find starting in a cold pan, and cooking gently, is best. Add them, whole or halved, to the lentil mixture, and cook for 30-40 minutes, adding salt and pepper after, say, 20 minutes. The lentils and pork both have to be soft.