INGREDIENTS :

• 450 g pork spare-ribs slightly salted
• 550 g pork shoulder slightly salted
• 100 g smoked bacon
• 1 onion pricked with a clove
• 1/2 leek
• 1 carrot
• 1/2 bay leaf, thyme

  STEW OF GREEN PUY LENTILS:

• 220 g GREEN PUY LENTILS
• 1 diced carrot
• 1 chopped onion
• 3/4 l chicken or beef stock
• 50 g goose fat
• 80 g salt bacon, diced
• 50 g butter

• THE SPARE RIBS, THE SHOULDER AND THE BACON:
  Soak the shoulder and spare ribs in cold water for 2 hours changing the water once or twice. Rinse them and cook in water, from cold, adding the carrot, leek, onion and herbs. Cook very gently for about 1 _ hours.
  
• COOKING THE GREEN PUY LENTILS:
  Place the GREEN PUY LENTILS in cold water and bring to the boil, then drain. Brown the diced salt bacon in the goose fat, with the diced carrots and the chopped onion. Add the GREEN PUY LENTILS already blanched, the herbs and the chicken or beef stock, cook for 25 to 30 min according to taste, drain and keep the cooking liquid. Reduce this cooking liquid with one of two soupspoons of the cooked GREEN PUY LENTILS. After 5 min, stir a large knob of butter into this mixture and add to the rest of the GREEN PUY LENTILS. You have both the firm texture of the lentils and the flavour of the mixed lentils.
  
• PRESENTATION:
  Arrange the GREEN PUY LENTILS in the centre of the plate, and the spare ribs, shoulder and bacon placed on top; this dish can be served with a piquant sauce.