“Petit Salé” with Tempeh and Brown Lentils

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).

Serves 4

  • 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.

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Nutrition Information

“Petit Salé” with Tempeh and Brown Lentils

Servings per Recipe: 4

Amount per Serving

Calories:  547

Calories from Fat:  131

Total Fat:  15g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  131mg

Potassium:  285mg

Carbohydrates:  69g

Dietary Fiber:  19g

Protein:  34g

Sugars:  5g

Vitamin A:  102%

Vitamin C:  10%

Calcium:  11%

Iron:  49%

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