Another traditional French dish. It’s as cheap as chips and truly delicious. Yesterday I went around Meath St and got some great bargains from the butchers. €1 for a salted ham hock and €0.80 for a small bag of bacon pieces. I had some lentils and carrots so thought I’d make this for the freezer.
Back in the good old days you would have salted the fresh pork for 2 days in salted water and this was a way to conserve extra meat.
1 salted ham hock and some ham pieces (just ask for cheap cuts of salted pork in the butchers), a bag of Puy lentils, 3 carrots, 2 onions, 2 bouquets garnis,1 chicken stockcube.
Cover the meat with water and bring to the boil. Remove the scum and half the water. Add the lentils, sliced onions and sliced carrots as well as the bouquet garni. The lentils should be covered by 2 cm of water no more. Cover and cook on the lowest setting for 2 to 3 hours. Check and add water if required.
Delicious served with strong mustard. It will look somewhat like this.