Recipe

Petit salé aux lentilles

Nov 30, 1976 1:00pm
  • 4 hrs 30 mins cooking
  • Serves 8
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Ingredients

Petit salé aux lentilles
  • 1 tablespoon olive oil
  • 2 brown onions (400g), chopped finely
  • 4 toulouse sausages (400g)
  • 1.75 litre (7 cups) water
  • 3杯(600克)法式绿色小扁豆
  • 1.5 kilogram ham hock
  • 5 clove garlic, crushed
  • 3 dried bay leaves

Method

Petit salé aux lentilles
  • 1
    Heat oil in large frying pan; cook onion, stirring, until softened. Transfer to 4.5-litre (18-cup) slow cooker.
  • 2
    Cook sausages in same pan until browned; transfer to cooker with remaining ingredients. Cook, covered, on high, 4 hours. Season to taste.

Notes

Meaning 'salted pork with lentils', in French, this hearty, rustic-style dish is a specialty of France's Auvergne region. Toulouse is a small French sausage made of coarsely diced pork and flavoured with wine, garlic and various seasonings. It is available from speciality butchers. You can also use thick pork sausages. Taste before adding any salt as the ham and sausages are quite salty. To freeze, shred meat from the ham bones and return to the lentil mixture. Pack into freezer-proof containers, leaving 2.5cm (1-inch) space to allow for expansion. Seal, label and freeze for up to 3 months.

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