If you love dishes like Cassoulet but want something easier, this is your recipe!

What is “Petit Salé”?

“Petit Salé aux Lentilles” is a traditional, rustic French stew of salt pork, smoked sausage and tender lentils. It is a classic of French country cooking, especially in colder months.

Now, in French, Petit Salé literally means “lightly salted.” It refers to the salt-cured pork used in this recipe. Historically, before refrigeration, pork was preserved in salt. That salted pork would then be slowly simmered with lentils – a cheap, filling staple across rural France.

Today, Petit Salé aux Lentilles remains a cherished French classic, a staple in many French households. The salt pork is slowly stewed for hours alongside smoked sausage, aromatic herbs, and tender carrots, resulting in rich, melt-in-your-mouth flavors. The hearty stew is served with French lentils, whose earthy taste perfectly complements the savory meats.

It is often compared to Cassoulet but is much simpler to make:

• No beans to soak overnight – this recipe is made with simple lentils.
• No duck confit – this recipe is made with readily available salt pork and sausage.
• No multi-day preparation – making Cassoulet is traditionally a 3-day process, while this recipe requires 3 hours.

Why you will love this dish

This French pork and lentil stew checks so many boxes:

• Budget-friendly
• High-protein
• Naturally gluten-free
• Cozy and hearty
• Perfect for meal prep

It’s the kind of recipe that tastes even better the next day, which makes it ideal for busy households. I love to prepare it on a Sunday, where I can take my time, and I have several lunches and dinners ready for the week!

Ingredients You’ll Need for this Pork and Lentil Stew

Here’s everything you’ll need to make a classic Petit Salé Aux Lentilles recipe. For North American cooks, I’ve included recommended ingredient substitutions.

• Salt pork: Look for a large, whole piece. In France, “Petit Salé” refers to lightly salted pork belly, shank, or hock. I recommend salt pork belly because it’s easier to slice beautifully for presentation, though a shank or hock will also work.
• Smoked sausage: Traditional French recipes use Saucisse de Morteau or Saucisse de Montbéliard, both flavorful smoked sausages from eastern France. In the U.S., good substitutes include Polish kielbasa, Andouille or smoked bratwurst. Avoid overly sweet or intensely smoked sausages: you want savory depth, not barbecue flavors.
• Green lentils: For the best results, use French green lentils (Du Puy lentils). They hold their shape, don’t turn mushy, and have a subtle peppery note. Regular green lentils are fine too, but avoid red lentils, which break down too much during cooking.
• Vegetables: Onion, garlic, and carrots are simmered with the pork and sausage. They become tender and absorb the rich flavors of the stew. For extra aroma, poke the cloves (spice) into the onion before adding it to the pot.
• Aromatics: Cloves, peppercorns, mustard seeds, bay leaves, and thyme flavor the cooking stock.

How to make this French Pork and Lentil Stew (Petit Salé aux Lentilles)?

This hearty French stew is easy to make but does require several hours and steps. No difficult techniques required here, but you should be available to pop in and out of your kitchen every hour or so, for over 3 hours of cooking. I recommend making this recipe during a slow day at home.

1. Optional : Soak the lentils in water for 1 hour (this helps make them more digest). Rinse through a strainer.
2. Desalt the pork by soaking it in cold water for 4 hours, changing the water halfway.
3. Prep veggies. Peel garlic cloves and cut them in half, peel onion and poke with 4 cloves (spice), peel carrots and slices in large coins. 
   
4. Simmer the pork in fresh water for 1 hour, then add garlic, onion studded with cloves, carrots, peppercorns, mustard seeds, bay leaves, and thyme; cook another hour.
5. Add smoked sausage and simmer 30 minutes more.
6. Meanwhile, cook lentils in chicken stock until tender.
7. Remove the vegetables from the pot and stir them into the lentils. Slice the pork and sausage, arrange on top of the lentils and vegetables, and serve warm.

Make-Ahead and Storage

This dish is ideal for meal prep as it is even better the next day. Once it’s completely cool, store it in an airtight container and refrigerate for up to 4 days. It freezes beautifully for up to 3 months. You can reheat it gently over the stove stop: a splash of water can help “break apart” the lentil clumps.

Frequently Asked Questions

Where can I find Puy lentils (French Green Lentils) in the US? 

In the U.S., Puy lentils (lentilles du Puy) are usually sold under a few different names. The easiest way to find them is to look for “French green lentils” or “Lentils du Puy.” The real ones come from the Le Puy region of France and sometimes carry an AOP/PDO label. You can find them at Whole Foods, Trader Joe’s (sometimes pre-cooked vacuum packs), World Market, some specialty or European import stores and some natural food co-ops. You can also find some online: ie. Amazon, Walmart. 

Can I cook everything in one pot?

Traditionally, the pork and lentils are cooked separately to control their textures. However, you can cook the lentils directly in the pork broth during the final hour if you prefer a more rustic one-pot stew.

Can I make this recipe in a slow cooker?

Yes. After desalting the pork, place all ingredients except the lentils in the slow cooker and cook on low for 6–7 hours. Cook the lentils separately and stir them in during the last 20–30 minutes.

Can I use canned lentils?

Yes, although the texture will be softer.

What wine pairs well with Petit Salé aux Lentilles?

This hearty dish pairs beautifully with medium-bodied French reds such as wines from Beaujolais or Côtes du Rhône. A rustic country red complements the smoky pork and earthy lentils.

What to serve with Petit Salé aux Lentilles? 

In France, Petit Salé is often served simply with Dijon mustard or Grainy mustard on the side, crusty bread and a simple green salad.

I hope you’ll enjoy this French Pork and Lentil Stew as much as I do! If you have any questions, please leave a comment. 

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce

French Pork and Lentil Stew (Petit Salé aux Lentilles)

Print Recipe

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lb (900g) salt pork (ie. belly, hock)
1 smoked sausage (ie. Kielbasa, smoked bratwurst)
2 cups (400g) dry green lentils
5 cups (≈1.25 qt/1.2L) chicken stock (ideally, low sodium)
4 garlic cloves
1 large yellow onion
4 cloves
4 medium carrots
1 tsp black peppercorns
1 tsp mustard seeds
3 bay leaves
4 sprigs thyme

Instructions

1. Desalt the pork (4 hours ahead). Place the salt pork in a large bowl and cover it with cold water. Let it soak for 2 hours, then drain and refill with fresh water. Soak for another 2 hours, then drain again.
2. Cook the pork. Transfer the pork to a large pot and add cold water to cover by about an inch. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
3.  Prepare the aromatics. Peel the garlic cloves and cut in half. Peel the onion, leaving it whole, and stud it with 4 cloves (spice). Peel the carrots and slice into 1/3” coins.
4. Add the garlic, onion, carrots, black peppercorns, mustard seeds, bay leaves, and thyme to the pot with the pork. Simmer for another hour.
5. Add the smoked sausage (whole) to the pot and simmer for 30 more minutes.
6. Cook the lentils. (Optional: soaking lentils for 1 hour can make them easier to digest.) Rinse lentils under cold water, whether soaked or not. In a medium pot, combine lentils with chicken stock, bring to a boil, and cook 20–30 minutes, or until just tender. Drain and transfer to a serving dish.
7. Assemble the dish. Use a slotted spoon to remove the carrots, garlic, and onion from the pot, then gently stir them into the lentils. Taste and adjust seasoning if needed (salt). Slice the onion into large wedges if you like. Remove the pork and sausage from the pot, transfer onto a cutting board and cut into generous slices. Arrange the meat on top of the lentils and vegetables. Serve warm.

The post French Pork and Lentil Stew (Petit Salé aux Lentilles) appeared first on Pardon Your French.

Ingredients you need for this French Lentil Salad

1. Puy Lentils. Definitely the most important thing here is to source authentic Puy Lentils to make this lentil salad recipe. Make sure you read the paragraph below for more instructions on this. 
2. Water, or stock. The lentils are cooked in water, or vegetable or chicken stock for extra flavor. Ideally, opt for a low-sodium stock. 
3. Bay Leaf. A bay leaf is used to flavor the lentils cooking water.
4. A carrot, peeled and diced. 
5. A shallot. If you don’t have a shallot, you can opt for 1/2 a red onion. 
6. Fresh thyme leaves, stemmed. 
7. A garlic clove.
8. Soft cheese, such as brie, goat cheese or blue cheese. Pick your favorite!

For the vinaigrette:

Taking the time to make your own vinaigrette from scratch will truly bring the flavor of this salad up a notch!

1. Honey. 
2. Dijon Mustard. 
3. Lemon juice.
4. Extra-Virgin Olive Oil.
5. Salt.
6. Black pepper.

About Puy Lentils, aka. French Lentils

As its name suggests, this French lentil salad is made with Puy Lentils, commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under the AOC label (Appélation d’origine controlée), testifying to their authenticity.

French lentils have a distinct earthy and peppery taste. In size, they are smaller than common brown and green lentils. They hold their shape very well once cooked, which make them especially great to use in salads. They are very often used in soups and make a great side dish for meat or fish.

Frequently Asked Questions

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store next to other lentil varieties. They are more pricey than other green or brown lentils, but worth the splurge. If you can’t find them in-store, there are also plenty of options online for purchasing them.

Whether you are purchasing them online or in-store, make sure the package says “Puy Lentils” and bears a red and yellow AOP seal on the package, which certifies they are truly Puy Lentils. If the bag isn’t noted as “Puy Lentils” but just “French Lentils”, chances are the lentils weren’t grown in France, but North America or Italy.

How to cook Puy Lentils?

After you are able to source authentic Puy lentils, the first step for this French Puy Lentil Salad is to cook the lentils.

I first recommend to place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. You can then place the lentils in a medium sized pot, along with water (or chicken broth for extra flavor) and a bay leaf. Note that the lentils are added into cold water – or broth. 

Turn the heat to medium-heat, place a lid on and bring the pot to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes. At the point, you can add diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Note that Puy lentils usually take about 25 minutes to cook until tender. 

How to keep this Classic French Lentil Salad?

This Puy lentil salad can be kept in the fridge in an airtight container for up to 1 week. Puy Lentils are particularly resilient and hold well for days in the fridge. I often love to make a big batch of it on Sundays, and dip into for lunches throughout the week. I actually think this salad tends to taste better on day 2 or 3, as the flavors develop and blend.

Audrey’s cooking tips & notes: 

• Although this recipe is classically made with Puy Lentils, you can also make it with common brown or green lentils. Puy Lentils are usually cooked in about 25 minutes; while brown or green only need about 20 minutes.
• You can simply cook the lentils in boiling water, or use chicken or vegetable stock for added flavor. Cooking the lentils in a flavored broth really turns the flavor up a notch !
• After cooking the lentils, you need to let them cool to room temperature for at least 15-20 minutes – so plan ahead.
• You can prepare all your other ingredients while the lentils cook and cool.
• The addition of cubed or crumbled cheese isn’t very traditional in this French lentil salad (so optional), but I do love the little touches of creaminess it adds. Opt for a soft cheese such as brie, as pictured here (mild flavor), unripen goat cheese (medium flavor) or blue cheese (stronger flavor). You can use just one kind or mix and match.

I hope you’ll love this Classic French Lentil Salad recipe as much as I do! If you have any questions, please leave a comment. 

More French salad recipes you may like:

• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Tomato Bread Salad with Fresh Herbs
• Celery Root Remoulade 
• Cucumber Salad with Crème Fraiche
• Frisée Salad with bacon, egg and croutons (Salade Lyonnaise)
• Classic French-Style Potato Salad
• French-Style Couscous Salad 

Classic French Lentil Salad

Print Recipe

Serves: 4-6 people Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 9 voted )

Ingredients

1 cup Puy lentils (192g) (or common brown or green lentils)
3 cups (750ml) water, vegetable or chicken broth (low-sodium)
1 bay leaf
1 large carrot, peeled and finely diced
1 small shallot, peeled and finely diced (or ¼ red onion, peeled and diced)
About 4 tbsp chopped fresh parsley
1/4 tsp fresh thyme leaves
1 garlic clove, minced
½ tbsp Dijon mustard
1 tsp honey
2 tbsp (30ml) freshly squeezed lemon juice
¼ cup (60ml) extra virgin olive oil
3 to 4 ounces (85-115g) soft cheese, ex: diced brie, crumbled goat cheese or crumbled blue cheese.
¼ tsp salt
¼ tsp ground black pepper

Instructions

Step 1 – Place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. Place the lentils in a medium sized pot. Add the water (or chicken broth), the bay leaf and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes (see note). Add the diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Step 2 – Once the lentils are cooled, add the chopped shallot, parsley, thyme, garlic, Dijon mustard, honey, lemon juice and extra-virgin olive oil. Season with salt and pepper to taste, and toss to combine. Lastly, add the cheese and gently toss to combine.

The post Classic French Lentil Salad appeared first on Pardon Your French.

About Puy Lentils, aka. French lentils

As its name suggests, a traditional French Lentil Soup is made with Puy Lentils commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under an AOC label (Appélation d’origine controlée), testifying to their authenticity.

French lentils have a distinct peppery taste and I love how that they hold their shape very well once cooked. They are very often used in soups, but also make a great side for meat or fish.

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store next to other lentil varieties. They are more pricey than other green or brown lentils, but worth the splurge. If you can’t find them in-store, there are also lots of options online for purchasing them.

Whether you are purchasing them online or in-store, make sure the package says “Puy lentils” and bears a red and yellow AOP seal on the package, which certifies they are truly Puy Lentils. If the bag isn’t noted a “Puy Lentils” but just “French Lentils”, chances are the lentils weren’t grown in France but likely North America or Italy.

How to store this Classic French Lentil Soup 

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3-4 days. Reheat your soup portions on the stovetop or in the microwave. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or to reach your desired soup texture.

Cooking notes & Substitutions: 

• Although Puy Lentils are the stars of this recipe, they can be substituted with common green or brown lentils, as a more affordable option. Cooking times can remain the same. The soup will bit more thick and creamy in texture, as more starchy.
• For the ham, choose an “original” or “traditional black forest” ham (not flavored; ie. brown sugar or honey maple). 
• To make this soup vegetarian, simply skip the ham. 
• The final step of this recipe includes blending a small portion of the soup into a blender. So you will need to use a food blender such as this one. 
• This recipes serves 4 medium soup bowls or 6 small bowls.

I hope you enjoy this Classic French Lentil Soup as much as I do! It is a perfect weekday lunch or dinner for the whole family. If you have any questions, please don’t hesitate to leave a comment.

More French Soup recipes you may like: 

• • Provencal Garlic Soup (Aigo Boulido)
  • Creamy Leek & Potato Soup (Soupe Vichyssoise) 
  • Split Pea Bacon Soup (Potage Saint Germain)
  • Smoked Ham Hock Bean Cabbage Soup (Garbure)
  • Classic French Carrot Soup (Potage Crecy) 

Classic French Lentil Soup

Print Recipe

Serves: 4-6 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 15 voted )

Ingredients

2 tbsp (30ml) Extra Virgin Olive Oil
100g ham, cubed
1 medium onion, peeled and diced
2 garlic cloves, peeled and minced
3 medium carrots, peeled and diced
3 celery stalks, diced (keep leaves for garnish)
1 tsp salt
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried thyme
½ tsp freshly ground black pepper
1 can [[28-fld oz/796ml] diced tomatoes
1 ½ cup (288g) French green lentils (or brown lentils)
4 cups (945ml) vegetable broth

Instructions

Step 1 - Heat up the extra virgin olive oil in a large heavy bottom pot over medium-heat. Add the cubed ham and cook for about 5 minutes until the ham is lightly seared and fragrant. Add the onion and garlic, and cook for about 5 minutes, stirring frequently until the onion is soft and translucent. Add the carrots, celery, salt, smoked paprika, cumin, thyme and pepper, and cook for 5 more minutes, stirring occasionally. 

Step 2 – Add the diced tomatoes, lentils and broth. Stir to combine and lower the temperature to low-medium heat. Bring to a simmer, cover with a lid and cook for 45 minutes (until the lentils are done). 

Step 3 – Transfer about 2 cups (500ml) of the “soup” to a blender and puree until smooth. Stir it back into the pot with the rest of the soup. The soup should be creamy with some "chunks" – if too thick, you can thin it out by adding ¼ cup of water at a time. Turn off the heat, season to taste with salt and black pepper. 

Serve in individual bowls with a few chopped celery leaves for garnish.

The post Classic French Lentil Soup appeared first on Pardon Your French.