Meat and vegetables make a complete meal This one
with cured pork and lentils comes from Auvergne in central France where it's
called petit salé aux lentilles.
Ingredients (for
6 people)
1kg salted ham (cured
pork shoulder)
500g lentils
6 carrots
a pinch of currry
a tablespoon mustard
2 large onions
6 cloves
1 bouquet garni
salt and pepper
Procedure
Soak the meat in cold water for 2 hours to
release some of its salt.
Peel the onions. Prick them with cloves. Put
them with the ham and bouquet garni in a heavy pot. Cover with cold
water and bring to a boil.
Regularly, scoop the foam off the surface. After
30 minutes add carrots and cook them for another 30 minutes.
Wash lentils under cold water. Put them in
cold water. The volume of the water should be 6 times greater.
After it boils, simmer with the lid on for 15 to 20 minutes.
Drain the lentils and keep 30 cl of the
broth. Arrange the lentils on a plate and sprinkle them with some broth.
Place the meat on the plate. Mix curry and
mustard in a bowl.
