Petit savory with lentils Ingredients: 2- carrots - 2- onions cloves pepper salt - 1 kg of - petit savory (loin, rib, possibly blade) - 600 g of - green lentils - 4- Montbéliard sausages - 1- bouquet garni.
Utensils： 1 Oven ovens- 1 Lid 1 peeler- 1 casserole dish- 1 fork- 1 Knife kitchen knives- 1 pressure cooker- 1 cutting board cutting boards-
Total time:
2h20
Preparation:
20 min -
Cooking:
2 h
Phase 1
If necessary (some butchers supply the meat already desalinated), desalt the meat (soak it for 2 hours in cold water, changing the water from time to time). Drain it. put itin a stewpot, cover with water, pepper. Cook at a low simmer for two hours.
Phase 2
Peel the carrots and onions. Plant the cloves in the onions.
Phase 3
Place carrots, onions, bouquet garni and lentils in a pressure cooker, cover well with water, lightly salt and pepper. Cook under pressure for between a quarter of an hour and around twenty minutes.
Phase 4
At the end of cooking the meat, remove it from the pot, drain it, and cut it into large pieces. Place these pieces, as well as the sausages previously pierced with a fork, in the pressure cooker already containing the lentils. Add 2 glasses of broth from the stewpot (to give the flavor of the meat).
Phase 5
Cook (without pressure, with the casserole open) for 20 to 30 minutes over low heat, taking care that the lentils do not stick.
Utensils： 1 Oven ovens- 1 Lid 1 peeler- 1 casserole dish- 1 fork- 1 Knife kitchen knives- 1 pressure cooker- 1 cutting board cutting boards-
Total time:
2h20
Preparation:
20 min -
Cooking:
2 h
Phase 1
If necessary (some butchers supply the meat already desalinated), desalt the meat (soak it for 2 hours in cold water, changing the water from time to time). Drain it. put itin a stewpot, cover with water, pepper. Cook at a low simmer for two hours.
Phase 2
Peel the carrots and onions. Plant the cloves in the onions.
Phase 3
Place carrots, onions, bouquet garni and lentils in a pressure cooker, cover well with water, lightly salt and pepper. Cook under pressure for between a quarter of an hour and around twenty minutes.
Phase 4
At the end of cooking the meat, remove it from the pot, drain it, and cut it into large pieces. Place these pieces, as well as the sausages previously pierced with a fork, in the pressure cooker already containing the lentils. Add 2 glasses of broth from the stewpot (to give the flavor of the meat).
Phase 5
Cook (without pressure, with the casserole open) for 20 to 30 minutes over low heat, taking care that the lentils do not stick.