Petit Salé aux Lentilles

Name: Petit Salé aux Lentilles
Yield: Serves 6
Ingredients: 400 g/14 oz Puy lentils; 3 tablespoons smooth Dijon mustard, plus extra to serve; 2 celery stalks, roughly chopped; crusty bread, to serve; copious coarse sea salt (350–500 g/12–18 oz); 1.3–1.8 kg/3–4 lb slab of pork belly, fairly lean, bones in; 3 carrots, peeled and roughly chopped; 3 onions, roughly chopped; 6 clove garlic; big bunch of parsley, finely chopped; bunch of thyme; 3 tablespoons goose fat or olive oil; 3 bay leaves; 12 black peppercorns

Preparation info

Serves
6

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

A hale and hearty northern French dish, this is a recipe inspired by my friend Bill Knott, a fine cook and food writer. Sunday lunch at his house has been known to stretch well into Monday. Conversation may ebb and flow, but the stream of wine is continuous. This is also rather good cold.

Ingredients

Lunch
Gluten-free

Ingredients

Method