🇫🇷 France · Food
Petit Salé aux Lentilles: A Rustic French Pork and Lentil Stew
By eatmundo · July 6, 2026
Warm your soul with Petit Salé aux Lentilles, a traditional and hearty French stew from the countryside. This comforting dish combines tender salted pork with earthy green lentils and aromatic vegetables, simmered to perfection to create a rich and satisfying meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your salt pork: If using very salty pork, soak 400g of petit salé (salt pork) in cold water for at least 2 hours, changing the water several times. This reduces the saltiness and makes it more palatable. After soaking, drain and pat dry.
- 2
In a large Dutch oven or heavy-bottomed pot, add the salt pork and cover with 1 liter of fresh cold water. Bring to a boil, then reduce heat and simmer gently for 30 minutes. This further desalinates the pork and starts to tenderize it. Drain the pork and set aside.
- 3
Meanwhile, prepare your aromatics: finely dice 1 medium onion, 1 large carrot, and the white part of 1 leek. Mince 2 cloves of garlic.
- 4
In the same clean pot (or a new one), melt a little of the rendered pork fat (or 1 tablespoon of olive oil if preferred) over medium heat. Sauté the diced onion, carrot, and leek for 8-10 minutes until softened and fragrant. Add the minced garlic, 1 bay leaf, and 2 sprigs of fresh thyme, and cook for another minute until aromatic.
- 5
Add 250g of rinsed green Puy lentils to the pot, stirring to combine with the vegetables. Nestle the partially cooked salt pork pieces among the lentils and vegetables. Pour in 1.5 liters of chicken or vegetable broth, ensuring everything is submerged.
- 6
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the lentils are tender and the pork is fork-tender. Check periodically and add more broth or water if the mixture becomes too dry.
- 7
Once cooked, remove the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper. For a classic finish, stir in 1 tablespoon of Dijon mustard and 1 teaspoon of red wine vinegar just before serving. Garnish with fresh chopped parsley. Serve hot, a truly comforting and hearty French country dish!
Frequently Asked Questions
What type of salt pork is best for Petit Salé aux Lentilles, and how should it be prepared?+
Use lean, unsmoked salt pork belly, which provides richness without overpowering the dish. It's essential to desalt it by soaking in cold water, changing it several times over 12-24 hours, or by blanching it briefly.
Which specific green lentils are recommended for this stew, and do they need to be pre-soaked?+
French Le Puy lentils or similar small, firm green lentils are best as they hold their shape and have a delicate flavor. Unlike other legumes, green lentils do not require soaking before cooking.
How do I know when the salt pork and lentils are perfectly cooked in Petit Salé aux Lentilles?+
The salt pork is done when it's fork-tender and easily pulls apart, signifying it's been properly braised. The lentils should be tender but still firm, not mushy, typically achieving this doneness within 25-35 minutes of simmering.
What's a key flavor mistake to avoid when making Petit Salé aux Lentilles, and how can it be prevented?+
A common error is misjudging the salt level due to the salt pork; always taste the broth before adding extra salt. Also, don't skip the Dijon mustard and red wine vinegar at the end, as they are crucial for balancing the richness and brightening the overall flavor.
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