Petit salé aux lentilles

Preparation info

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    • Difficulty


Appears in

Mourjou: The Life and Food of an Auvergne Village


By Peter Graham

Published 1999

  • About

Petit salé aux lentilles (salt pork with lentils) is a classic Auvergnat dish that has become one of the mainstays of cuisine bourgeoise. Like blanquette de veau, boeuf bourguignon and navarin d’agneau, it often features as a plat du jour scrawled in whitewash on the windows of cafés in Paris and other French cities that cater for lunching office workers.

To those who had to put up with the kind of tasteless overcooked yellowish-red lentils served