Petit Sale Aux Lentilles Vertes
In English: Green Lentils & Ham Hock Stew This is a very popular winter dish in France, easy to prepare, inexpensive and tasty and filling. When I was living there I used to eat this a lot! It is ideally eaten with fresh crusty bread with a bottle of sturdy red to hand. Ham hock is the same as gammon or pork knuckle. You buy them from the deli already smoked. A bouquet garni is two bay leaves, some parsley, thyme and rosemary, all tied up with a piece of string
Ingredients
4 serv.Step-by-step instructions
- 1
Cover the hamhock with cold water in a large heavy based saucepan.
- 2
Bring to the boil.
- 3
Simmer for an hour.
- 4
Drain and rinse in cold water.
- 5
Peel carrots and onion.
- 6
Roughly chop carrots, onion and celery.
- 7
Mince garlic.
- 8
Slice sausage in thick slices on an angle.
- 9
Fry til brown on both sides in olive oil in the same saucepan.
- 10
Remove and set aside.
- 11
Fry garlic and onion in pan til onion is translucent.
- 12
Add other vegetables and stir fry for five minutes or so.
- 13
Place ham hock and bouquet garni in saucepan.
- 14
Cover with stock and top up with water so meat is covered.
- 15
Bring to boil and simmer uncovered for 20 mins.
- 16
Add lentils and sausage.
- 17
Simmer uncovered for 40 more minutes, until lentils are soft.
- 18
Remove ham hock and shred meat into large chunks.
- 19
Replace shredded meat in stew.
- 20
Add salt and pepper to taste.
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