Petit Salé aux Lentilles (Salted Pork and Green Lentil Stew)

• 800 g Pork shoulder, well-salted or salt-cured
• 1 large Yellow onion
• 1 large Leek
• 2 medium Carrot
• 3 cloves Garlic
• 4 sprigs Fresh thyme
• 2 Bay leaves
• 1 tsp Black pepper, freshly ground
• 300 g Dried green lentils
• 1.25 liters Chicken stock, low-salt if possible
• 2 tbsp Dijon mustard

1. Cut the pork into large chunks. Halve and rinse the leek well, then slice; peel and slice the carrots; peel and finely chop the onion; peel and crush the garlic.
2. Put the pork in a dutch oven and cover with cold water. Bring to a gentle simmer for 10 minutes, then drain and rinse the pork to remove excess salt and impurities.
3. Return the pork to the pot with the onion, leek, carrots, garlic, thyme, bay leaves and black pepper. Pour in the chicken stock and bring to a simmer, then cover and cook gently for 45 minutes, stirring once or twice.
4. Rinse the lentils in a colander, then stir them into the pot. Simmer, covered, for 25 to 30 minutes until the lentils are tender but still holding their shape and the pork is very tender.
5. Remove the thyme sprigs and bay leaves. Stir in the Dijon mustard and simmer for 2 minutes to round out the flavour, then taste and adjust with a little more black pepper if you like.
6. Serve hot, spooning lentils and vegetables into bowls with pieces of pork on top. If the stew looks thick, loosen it with a splash of hot stock from the pot before serving.

Made this recipe? Rate it — a comment is optional.