By eatmundo · July 6, 2026
🇫🇷AI-generated imageSame ingredients, elsewhere in the world
13 matchesDishes from other countries' kitchens, made from the same core ingredients as Petit Salé aux Lentilles: A Rustic French Pork and Lentil Stew. The percentage is the share of ingredients the two recipes have in common.
Fakes Soupa: Traditional Greek Lentil SoupIn Greece · same ingredients61%
Rabo de Toro (Oxtail Stew)In Spain · same ingredients56%
Pollo al Ajillo (Garlic Chicken)In Spain · same ingredients55%
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.
According to eatmundo's ingredient comparison, the closest dish to Petit Salé aux Lentilles from another cuisine is Fakes Soupa (Greece): the two share 61% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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), heat 1 tablespoon of olive oil 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
Nestle the blanched salt pork among the vegetables and pour in 1 liter of chicken broth so the pork is submerged. Bring to a gentle boil, then reduce the heat to low, cover and simmer for 1 hour, until the pork is almost tender.
- 6
Stir in 250g of rinsed green Puy lentils, pushing them under the liquid around the pork. Cover and simmer gently for 30 minutes more, until the lentils are tender but still hold their shape and the pork is fork-tender. If the pot becomes too dry, add a splash of water.
- 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 is Petit Salé aux Lentilles?
Petit salé aux lentilles is a rustic French stew originating from regional home cooking. It consists of salt pork simmered with green lentils, carrots, and aromatics like thyme and bay leaf. This hearty dish is typically served as a main course during the cooler months.
What type of salt pork is best for Petit Salé aux Lentilles, and how should it be prepared?
Use unsmoked salt pork, ideally belly, which provides richness without overpowering the dish. Desalt it by soaking it in cold water for at least 2 hours, changing the water several times, then blanching it for 30 minutes in fresh water before it goes into the stew.
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 is fork-tender and easily pulls apart. It needs the long cook: 30 minutes of blanching, then about 1 hour in the broth before the lentils go in. The lentils should be tender but still firm, not mushy. They reach this in the final 25-35 minutes of simmering, so add them only for the last stage.
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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