Petit Sale with Puy Lentils

Petit Sale with Puy Lentils

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1 lb piece pork shoulder, salted if possible
1 inch slab smoked bacon
1 large smoked morteau sausage
1 bouquet garni
2 tbsp olive oil
1 onion, cut into eighths
1/2 large red pepper, diced
2 garlic cloves, slivered
4-5 small carrots, diced
4 cloves
1 thyme sprig
2 fresh bay leaves
1 lb Puy lentils


Place the pork shoulder and bacon in a pot with the bouquet garni, cover with water and simmer for about 45 minutes.  Add the morteau and continue to simmer for 15 minutes. Remove the meats from the pot, cut into bite size chunks and set aside, reserving the broth.

Saute the onion, pepper, garlic cloves and carrots in the olive oil until the onion is soft. Remove from flame and stir in the cloves, thyme and bay leaves.

In a large bowl, mix together the meat, vegetables and lentils, place in a stove top safe tajine, pour the reserved broth over all to cover, bring to a boil, cover with tajine top and simmer for 40-45 minutes.