1 kg pork ribs; 1 cup puy lentils; 1 cup dry white wine; 1.5-2l beef stock; 2 carrots; bouquet garni (celery, thyme, bay leaf); 6 shallots; 2-3 cloves garlic; 2 tbsp olive oil; 50g butter; 1 tbsp Dijon mustard; 1 tbsp flour; salt
Lentil, Pork and Mustard Soup (Lentilles à la dijonnaise)
Trim the meat from the bones and cut it into pieces. Cut the onion into segments and the carrots into circles. Fry the bones on a high heat in some oil and then add the meat. Add the carrot, onion and garlic and cook for 5 minutes before adding the wine. Bring it to the boil and cook for a couple of minutes. Add the rinsed lentils, the bouquet garni, and stock and bring to the boil. Simmer for 30 minutes. Meanwhile on a medium heat fry the flour in some butter for a couple of minutes. Add a couple of ladlefuls of stock and the mustard and reduce it a little. Remove the bones and the bouquet garni from the soup and season it with salt and pepper.Add the contents of the frying pan to the soup pan and bring to the boil. Remove it from the heat and add some finely chopped parsley. Leave it to stand with the lid on for 10 minutes before serving.