Weather is still a bit cool, so it’s great to eat this.
It’s an old style French familial dish, from a time when you’d cook for 10, or maybe 15 mouths, and meat was not so commonly eaten. You would simply add more lentils…
Earthy brown lentils…
They cooked slowly in the cast-iron pot, with their charcuteries. In France, I would get bacon, special dried smoked sausages and salted pork (petit salé). Here you can see, local bacon as pink as cherry blossoms and sausages that I added at the end. I made my own salted pork, but I kept it only a few days in the fridge as I can’t keep it longer for health concerns. It’s not the real thing, but that was very good.
Eat it with a little creme fraiche or sour cream.
Reblogged this on GOURMANDE in OSAKA.