A homey dish, officially petit-salé aux lentilles, but usually it’s just called petit-salé, which is the word for the pork parts—échine (upper part of the neck), travers (ribs) or palette (short cut leg) preserved in brine. Ideally it should be made with lentilles du Puy.
The petit-salé must be soaked for a couple of hours to get rid of the salt (although you can buy some already cooked and de-salted) then simmered for a long time (at least an hour, sometimes two). In the last half hour add a couple of sliced saucisse de Morteau.
The lentils are cooked separately with onions, carrots, and sometimes shallots, a bit of garlic, cloves, and a bouquet garni until tender.
At the end, chopped nions, garlic and/or shallots are cooked until soft in duck or goose fat or olive oil; dice the cooked carrots and stir them in with the lentils, and with the petit-salé and sausage.
Image by Arnaud 25