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The arrival of the cold season pushes us to look for nourishing and warm dishes. It’s the perfect time to dive back into comfort food, and what’s better than a good lentil savory to satisfy that craving? This classic dish of French cuisine, composed of smoked sausages, half-salted pork belly, lentils, and an aromatic bouquet, is a real source of comfort. Get ready to discover a dish that will make you forget the cold!
- 600 g of fresh salted chuck
- 400 g of fresh salted brisket
- 2 carrots
- 1 onion
- 4 Montbéliard sausages
- 350 g green lentils
- 1 bay leaf
- 1 sprig of thyme
- salt pepper
- Start by putting the fresh salted blade and the fresh salted breast in a container of cold water. Let them soak for 2 hours, changing the water regularly to remove excess salt.
- Once the meats have been desalinated, drain them and place them in a large saucepan. Add a carrot and the onion cut in half, then cover them with cold water. Bring to a boil, then reduce heat to medium. Cook for approximately 1 hour and 30 minutes, skimming the surface regularly to remove impurities. Halfway through cooking, prick the Montbéliard sausages in several places and add them to the pan. Leave to cook for another 30 minutes.
- While the meats are cooking, rinse the lentils with cold water. Place them in another saucepan with a large volume of cold water, a carrot cut in half, a bay leaf, and a sprig of thyme. Bring to a boil, then simmer for 30 minutes over medium heat. Season the lentils at the end of cooking with salt and pepper.
- Once the meats are cooked to perfection, drain them and cut them into pieces. Add them to the previously cooked lentils. Let everything simmer for another 30 minutes over low heat so that the flavors blend harmoniously.
Serve it hot, accompanied by a good mustard and a slice of country bread
Be sure to desalinate the fresh salted blade and the fresh salted breast by soaking them in cold water. Effective desalting is crucial to avoid an overly salty dish. Remember to change the water regularly. While meats are cooking, take the time to regularly skim the surface of the pan to remove impurities. Puy green lentils are ideal for this recipe, as they remain firm when cooked. Be sure to rinse them well before cooking to remove any residue. Season the lentils at the end of cooking, just before assembling the dish. This will allow you to better control the level of salt and pepper, thus avoiding excess salt.