# Petit salé aux lentilles du Berry

A classic French comfort food dish consisting of slow-cooked cured meats and lentils with carrots and onions.

- Servings: 10 servings
- Cuisine: French
- Category: Dinner
- Difficulty: easy
- Language: en

## Ingredients

- 2.6 kg poitrine fumée demi-sel, palette demi-sel et plat de côte demi-sel
- 2 whole saucisse de Montbéliard
- 1 kg lentilles vertes du Berry
- 8 whole carotte
- 2 whole oignon
- 1 tbsp saindoux
- eau
- poivre

## Instructions

1. Cook the salted meats in water.
2. In a cocotte, sauté the finely chopped onions and carrots with the lard.
3. Add the meats removed from the first bouillon, cover with water, and cook for an additional hour.
4. Add the lentils and the two Montbéliard sausages, then cook for 1 hour to 1 hour 30 minutes depending on the desired texture.
5. Take a few ladles of lentils, mix them with the cooking juices to rectify seasoning, then pour it back into the pot to bind the sauce.

## Equipment

- cocotte
- knife
- colander
- ladle
- blender

## Tips

- Soaking the meats in water for an hour helps to desalt them.
- You can cut the sausages into slices or triangles for serving.
- The final step of blending a portion of the lentils with the cooking liquid is an effective way to thicken the sauce naturally without cream.

## Source

- Original video: https://www.facebook.com/reel/1764023541317206
- Creator: Monsieur Cornet
- Recipe page: https://www.cliprecipe.com/recipe/534b6ee1-a408-43c7-83bf-d563c39d1f46
- Extracted: 2026-11-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt