Petit Salé aux lentilles is a classic french dish from the Auvergne region dish using pork that has been salted by placing the cuts of pork in brine for up to 48hrs.
Cured Pork with Green Lentils
Lentil Salad
I love lentils, hot or cold – tasty, cheap and nutritious!
Ingredients :
- 60-80g of lentils per person
- 2 tomatoes
- 2 scallions
- 1 egg per person
Method :
- Cook the lentils according to the instructions on the packet, usually you cook them in a large sauceman of water and count 25 minutes from when the water starts to boil
- Strain the lentils and allow to cool
- Finley chop the scallions and tomatoes
- Make up a vinaigrette
- Mix the lentils, tomatoes, scallions and vinaigrette together
- Serve with a poached egg on top
