Petit salé aux lentilles

Petit salé aux lentilles is a classic French stew made with salt pork and puy lentils. Apart from the two main ingredients, the dish also contains butter, stock, shallots, carrots, garlic, onions, and bouquet garni (bay leaves, thyme, parsley). The salt pork is rubbed with sea salt and seasoned with pepper and thyme before being boiled until tender with garlic, onions, carrots, and herbs. The lentils and stock are added later, and the whole combination is simmered again until the lentils become soft. The dish is served by placing a thick slice of salt pork on top of the lentils, preferably with a few carrots on the side. This dish was traditionally prepared to make use of winter's preserved and salted meat by combining it with the pulses and any available vegetables. If desired, serve the dish with a simple green salad on the side.