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ground pork salt freshly ground black pepper fennel seeds garlic chile flakes salt sherry freshly ground black pepper mustard extra-virgin olive oil carrot stalk celery quite-small-diced
Viewed: 106 - Published at: 4 years agoIngredients
- 1 pound ground pork, preferably shoulder
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fennel seeds, toasted and lightly pounded
- 2 garlic cloves, pounded to a puree
- 1/2 teaspoon dried chile flakes
- 1 cup French green lentils
- Salt
- 1 tablespoon sherry (or red wine) vinegar plus more to taste
- Freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 carrot, peeled and diced quite small
- 1 stalk celery, washed and diced quite small
- About 1/4 cup quite-small-diced onion
Method
- Using your hands, lightly mix together all ingredients. Distribute seasonings evenly, but avoid mashing the meat. Make a small patty of meat, fry it in a small skillet, and taste; adjust the seasoning as needed.
- I made 12 small patties by taking scoops of sausage a little larger than golf balls and patting them about 1/2 inch thick with my hands. Then I fried them in a dry, hot skillet for about 5 minutes per side, until they developed a beautiful brown crust and were cooked through.
- Pick through the lentils for sticks and stones. Rinse and dump into a pot; cover with water by 3 inches and bring to a boil. Turn down to a simmer and cook until tender all the way through, adding more water if necessary, about 30 minutes. Add 1/2 teaspoon salt halfway through cooking.
- When tender, drain the lentils and toss with the tablespoon of vinegar and some freshly ground pepper. Let sit for 5 minutes. Taste and add more salt and vinegar if needed. Stir in the mustard and 3 tablespoons olive oil.
- Heat the remaining tablespoon olive oil in a small skillet over a medium flame. Add the carrot, celery, and onion and cook until tender, 5 minutes or so. Season with salt and pepper.
- Stir the vegetables into the lentils and adjust seasoning if necessary. Serve warm or at room temperature.
