Le petit salé aux lentilles is a casserole dish with green lentils, onions, carrots, white leek. All these ingredients are browned in a stewpot, then the sausages, bacon and bay leaf are added. Finally, I simmer over low heat for one to two hours stirring regularly until all the flavours meld into a hearty symphony of flavours. Absolutely delicious!
This is my mom's recipe and it reminds me my childhood. She often cooked lentils for us during the fall and winter seasons or when the weather was cool. She told us that it was good for health because the dish is full of proteins and vitamins. She has always taken care to cook good things for our health and our balance. Thanks a lot mom! Now, I am making the same speech to my son. He loves this dish and I put some in his lunch box as well! ;-)
Reheating Instructions: Please defrost and re-heat in the microwave : 6-8 min, 600W. If the consistency seems too thick, you can add a little bit of water to dilute.
About your cook, Micheline
I come from a family where good food and large family meals are the joy of life. I have unforgettable memories where my mother and sisters, excellent cooks, spent hours concocting magnificent meals! Home cooking brings people together and good food makes you smile! My family upbringing brought me great values and in particular the respect for food, non-waste and the pleasure of the taste buds. Coming from a family where mum cooked different dishes every day, I can thank her for having developed in me the pleasure of cooking. It is so rewarding when you are told that it is so good or when you are asked for another plate!
My cuisine is mainly French and European with a strong Asian influence. I am a citizen of the world for having travelled for more than 10 years and discovered many flavours. I have family recipes but I'm always on the lookout for new cooking ideas.
I like to cook because I like to please. I can say that I cook with love! It is very important because I want to offer the best to my family. I appreciate knowing what's on my plate. So cooking is the best way to eat a balanced and varied diet!
In France, I was a commercial engineer but the pleasure of cooking was lacking so I created a catering company where I cooked from home. It was a great experience with satisfied customers. In Sydney for two and a half years, I work as a cook in a Japanese restaurant and also as a French teacher occasionally and can’t wait to cook for you too. *** BON APPÉTIT ! ***