In addition to the petit sale you will need: some vegetables for making stock, bay leaves, garlic and peppercorns. And lentils. We prefer Puy lentils, but any green lentil will do at a push. First thing to do is soak the petit sale, otherwise your meal will be too salty - put in a bowl and cover with water and leave for an hour or two. Also, read the lentil instructions - they may (but probably won't) need pre soaking.
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At this point classic advice is to remove the cooked veggies from your stock. I dont bother with that - I scoop out the bay leaves and peppercorns, put all the solids in a blender with a little stock and blitz it. I then return the mix to the saucepan and raise the heat slightly.
Wash your lentils, put in the pan, reduce heat to a simmer, and leave until they are almost soft, but have a little bite in them. Add the pork back to the pan for 5 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHnSG26N030Sz9rJMKWEDzxYoBietzwDJYLd6s63mnjrOwzPjbWY4y9nXpQPBL0P_uj7xhYBYoxu-Zan_WrW36DHBvi6_sP0Wo-Smbfpqw5yCJJSY0QislcSPCfxs30rNbX8fvA/s400/petit+sale+lentilles+2.jpg)
Simon
1 comment:
Whish that plate was on MY table! Yum!
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