Small salted with canned lenses

1. Dress the meat in cold water by changing the water 1 or 2 times. After 3 hours, drain it, put it in a Dutch oven, cover with water and start cooking the small salty, simmering with small broth for 2 hours.
2. Meanwhile, peel the carrots and onions. Cut the carrots into rings then chop the onions.
3. Remove and reserve the meat, keep the broth.
4. In a Dutch oven, sauté the onions and carrots in a background of oil then add the green lenses and cover with the cooking broth of the small salty (if necessary add water: the lenses are cooked in 3 times their volume of water), add the bouquet garni and simmer at a small broth 20 minutes.
5. Meanwhile cut the pieces to do: 11 pieces of palette, 11 chest pieces, 11 pieces of smoked chest.
6. Jar Le Parfait Super 1 l, 2 ladles of lentils drained at the bottom then a piece of each meat and add 2 ladles of drained lentils. Finally cover with the cooking juice of the lenses up to 2 cm of the drinker.
7. Immediately close and proceed to the heat treatment of your small salty lenses, 2h at 100 ° C.

Thanks to Piqthiu for her recipe for small salted with canned lenses! http://www.piqthiu.fr/