How to make a good lentil savory dish, an ideal recipe for warming up?

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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!

Ingredients :

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.


I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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