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Green lentil soup with shredded pork cheek and black garlic butter

Home > Life style > Recipes > Green lentil soup with shredded pork cheek and black garlic butter
Recipe proposed by : Nanie Cuisine
Recipe type : Starters

Preparation time : 10 minutes
Difficulty : Easy
Cooking time : 2 hours
Cooking cost : Affordable


Serves 2:

- 250 g pork cheek
- 500 g green lentils
- 1 onion
- 15 cl dry white wine
- 20 g butter
- 10 cl oil
- 10 g black garlic butter
- salt
- freshly ground pepper
- 1 bay leaf
- 1 sprig of thyme


  • Heat the butter and oil in a cast iron casserole over medium heat.
  • Peel the onion, cut it into thin strips and fry it for a few minutes in the pan.
  • Add the pork cheek and cook for 10 to 15 minutes, stirring often.
  • Deglaze with the white wine.
  • When it has evaporated, cover with water.
  • Add the bay leaf and thyme, cover and simmer over medium heat for at least 1 hour and 30 minutes.
  • Rinse the green lentils in cold water.
  • Add them to the pot and stir in as much water as possible.
  • Cook for 20 to 30 minutes, adding more water if necessary.
  • Season with salt and pepper.
  • Remove the pork cheeks and set aside.
  • Finely blend the lentils and pour into large serving bowls.
  • Arrange the shredded pork cheek on top. Finish with a slice of black garlic butter.
  • Serve hot with a 2018 Château Tour de Ségur.


  • For a finer soup, it can be strained before serving.
  • Black garlic butter is available in cheese shops or in Grand Frais stores.
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Green lentil soup with shredded pork cheek and black garlic butter

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