Porc aux lentilles

Phoenix’ family visited recently for a BBQ, and left most of a bottle of white wine. What else to do than cook up a lovely dish of porc aux lentilles, with guest stars mustard and white wine? For me, it reminds me of France, and the recipe I use is from Marmiton. A translation – with modifications – follows.


  • 2 nice pork filets mignons
  • 125g diced bacon (or 1-2 rashers)
  • 3 French shallots (or one large brown onion, if relatively sweet)
  • 2 carrots (or 4 baby carrots)
  • 1 celery branch (or 3, if you’d like to up the vege content – I do!)
  • 1 leek
  • 4-6 button mushrooms (optional)
  • 400g lentils
  • 2 dessert spoons flour
  • 1 dessert spoon mustard
  • 400ml dry white wine
  • bouquet garni or stock cube


  1. Finely chop the vegetables, keeping the shallots to one side. Brown the pork, bacon and shallots, cooking for 5-10 mins.
  2. Add the vegetables, white wine and herbs/stock. Cover and simmer for approximately 35 mins.
  3. Reserve the pork fillets, then drain the lentils and add them to the vegetable mix. Mix the flour, mustard, and a little water, and add it to the mix. Simmer, uncovered, to thicken.
  4. Slice the pork fillets and serve on a bed of the vegetables.