Petit Salé aux Lentilles

Name: Petit Salé aux Lentilles (Smoked Ham Ribs and Lentils)
Yield: Serves 4
Cuisine: France
Ingredients: 1½ lb (750 g) smoked bacon ribs (or a smoked hock), soaked overnight in cold water; 10 oz (300 g) green lentils, soaked overnight in cold water; 1½ lb (750 g) smoked bacon ribs (or a smoked hock), soaked overnight in cold water; Salt and pepper; Salt and pepper; 2 carrots, chopped; 2 cloves garlic, crushed; 1 tablespoon butter; 1 onion, chopped; 2 tablespoons pork or goose fat; 2 tablespoons pork or goose fat; Parsley, chopped

Smoked Ham Ribs and Lentils

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Make sure that this dish is well cooked; the lentils must be very tender and juicy. Make some fresh strong mustard for the ham. It’s truly a dish that will make friends with your tummy.

Ingredients

1½ lb (750 g) smoked bacon ribs (or a smoked hock), soaked overnight in cold water
10 oz

Europe
France
Starter
Lunch
Main course
Auvergne
Mediterranean
Gluten-free

Method

Simmer the ham for 1 hour in fresh cold water. Drain.

Put the lentils in a saucepan and cover with fresh cold water. Bring to the boil, drain and rinse in fresh hot water.

In a saucepan melt the pork or goose fat and butter and sauté the onion and carrots. Add the lentils, garlic and ham. Cover with cold water. Bring to the boil and simmer for about 1 hour until tender. Add pepp