Petit Salé is a traditional French dish containing salted pork, vegetables and lentil. Here, smoked tempeh is used as an umami-rich substitute for the pork. This recipe comes to us from Ôna Maiocco of Super Naturelle and France’s version of Meatless Monday, “Jeudi Veggie” (Veggie Thursday).
- 7 oz. (200 g) smoked tempeh,
- 2 cups brown lentils
- 2 bay leaves
- 3 thyme branches
- 2 cloves
- 2 carrots, peeled and sliced
- 1 onion, peeled and choped
- Half a vegetable bouillon cube, or 1 teaspoon bouillon powder
- 3 tablespoons olive oil
- Soy sauce and black pepper to taste
Cut the tempeh into cubes or rounds.
Heat the olive oil in a wide saucepan and sauté the tempeh, onion and carrots together with the bay leaves, thyme and cloves, for 5 minutes, stirring oftenly.
Add the lentils, the bouillon cube or powder, and 3,5 cups water.
Cook with a tip for 30 minutes on medium heat (small bubbling).
Once lentils are cooked, add soy sauce and black pepper to taste.
Serve with slightly toasted slices of sourdough bread.
This Recipe's Ingredients:
“Petit Salé” with Tempeh and Brown Lentils
Servings per Recipe: 4Amount per Serving
Calories from Fat: 131
Total Fat: 15g
Saturated Fat: 2g
Dietary Fiber: 19g
Vitamin A: 102%
Vitamin C: 10%
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