Petit salé aux lentilles

4 thick slices belly pork, boned if preferred
Sea salt crystals (not table salt)
1 large onion, quartered
1 large carrot, thickly sliced
1 celery stick, cut into 4 pieces
1 bay leaf
A few fresh thyme sprigs
Black pepper
1 litre water
2 large carrots, diced
1 stick celery, diced
1 onion, chopped
200 g pack small brown lentils, rinsed and drained
Salt and pepper
Chopped parsley

Sprinkle the pork slices lightly on both sides with sea salt and rub it in, then cover and leave in the fridge overnight. Next day, rinse the pork well and put it in a large pan, together with the quartered onion, sliced carrot and celery. Add the bay leaf, thyme sprigs, a good pinch of black pepper and the water, bring to the boil and simmer for one hour.

Reserving the fluid, drain the pork and discard the vegetables and herbs. Trim off and discard the rind, then return the pork to the pan, together with the diced carrots, celery, chopped onion and lentils. Pour on 800 ml of the reserved cooking liquid, bring to the boil, then simmer until the lentils are tender but still hold their shape, adding a little more liquid if it begins to look dry. Taste and season as necessary.