Among the seasonal dishes, capable of feeding a family according to the batch cooking formula, there is this consistent, rustic and solid dish that is petit fumé aux lentils .

Beech log smoked meats

Foster brother of the lentil savory dish , like it, it requires very little preparation . This is a dish that the newbie to casseroles can successfully prepare without any difficulty. Better still, it will ensure the cook can make an entire table happy with our selection of artisanally smoked meats in accordance with the beech log tradition, including this generous cumin smoked sausage . No petite fumé without smoked Vosges bacon.

Variant 100% smoked bacon from the Vosges

In a more economical version, you can choose to cook only with Vosges smoked bacon . In this case, double the quantity of bacon. The dish will still be just as delicious.

Ingredients

6 persons

• 800 g of smoked pork shoulder
• 3 cumin smoked sausages (3 x 280g)
• 500g smoked Vosges bacon
• 600 g lentils
• 2 carrots
• 2 onions
• 2 cloves
• 1 bouquet garni
• 2 tablespoons of oil
• 50g Lehmann churned butter
• Salt
• Mill pepper

Preparation

1. Put the smoked meats, the pork shoulder and the piece of smoked bacon in a saucepan of cold water. Cook in simmering water for 1h30. Add the cumin smoked sausages, without poking them, 30 minutes before the end of cooking.
2. While this is cooking, clean the lentils in cold water then place them in a saucepan of cold water.
3. Peel and cut the carrots into cubes or slices, peel an onion stuck with 2 cloves. Add lentils, carrots, chopped onion , bouquet garni and a pinch of salt and freshly ground pepper to this pot.
4. Bring this pan slowly to the boil and cook at a very low simmer for 30 to 40 minutes . Once cooked, drain the lentils.
   Meanwhile, peel then chop the remaining onion . In a large frying pan or casserole dish, melt the butter and brown the onion until golden brown. Add the lentils and the cooked meat which you may have cut into generous portions once it is finished cooking. Add a glass of salted meat cooking water and cook gently for another 20 minutes.
5. Correct the seasoning. Serve hot.

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