Petit Salé Aux Lentilles is traditional French cooking. This hearty dish is a specialty in the Auvergne region of France. It’s a farm or rustic type dish, sometimes called French pork and beans.

A simple way to celebrate home-made bacon is what is called the petit salé. Petit salé, most commonly is a part of a pork (fresh not cured) like hock, belly or ribs that is salted for about 4 hours (or longer), then is soaked or rinsed thoroughly with cold water. In addition to the petit salé, smoked sausage, vegetables, fresh herbs and lentils are slowly cooked with the broth from the braising pork. These are essential to the success of Petit Salé Aux Lentilles, warm and perfect for a cold winter night. Serving this generous dish with crusty bread and a dry cider or balsamic vinaigrette perk up the flavour, a marriage made in heaven!

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Petit Salé Aux Lentilles is simply one of those comfort food that mothers like me, love to cook for their dear ones. It takes tender loving care to prepare this nourishing dish. That was what this 9th recipe challenge all about, a handful of attention, a good amount of TLC and a dash of zing, it required me nothing less!