Lentilles Du Puy
|Green lentils||1 Pound|
|Water||3 1⁄2 Pint (2 Liter)|
|Freshly ground black pepper||To Taste|
|Pork belly||4 Ounce (100 Gram)|
|Onions||2 , peeled|
|Carrots||2 , peeled and halved lengthways|
|Garlic||2 Clove (10 gm), peeled and thinly sliced|
|Plain flour||2 Tablespoon|
|Vegetable stock||1⁄2 Pint (300 Milliliter)|
1. Soak the lentils in cold water for 1 hour. Drain and place in a large pan. Add boiling water to cover and simmer just below boiling point for 5 minutes. Drain.
2. Bring the measured water to the boil in the rinsed-out pan. Add salt and pepper to taste, the pork, 1 onion stuck with the cloves, the carrots, celery and bouquet garni. Bring back to the boil, then add the lentils. Simmer, covered, for 1 1/4 hours or until tender.
3. Melt the fat in a flameproof casserole, slice the remaining onion, then add to the fat with the garlic. Fry gently until golden, then sprinkle in the flour. Cook, stirring, for 1 minute to obtain a smooth roux (paste). Stir in the stock gradually, then bring slowly to the boil, stirring. Lower the heat and simmer for 5-6 minutes, stirring frequently.
4. Drain the lentils and discard the herbs and vegetables. Dice the pork and stir with the lentils into the sauce. Heat through gently. Taste and adjust seasoning. Serve hot.