Lentils, sausages and pork rinds

Ingredients

4 servings

• 300 g green lentils
• 250 g pork rind
• 2 onions
• 3 sprigs of thyme
• 2 teaspoons coarse salt
• pepper
• salt
• l water
• 400 g Toulouse sausage
• olive oil
• 2 teaspoons veal stock

Steps

1. 1

   Peel and dice the onions and sauté for 2 to 3 minutes in a cast-iron pot with olive oil. Add the pork rind cut into squares, the thyme, the bay leaf, and the veal stock, then cover with water, add the coarse salt, and season with pepper. Cook covered at a low simmer for 1 hour 30 minutes (the pork rind should start to be tender when pierced with a knife).

2. 2

   Cut the sausage into 10 cm pieces and brown them without cooking through for 5 minutes, then set aside.

3. 3

   When the pork rind is easily pierced with the tip of a knife, add the lentils, carrots peeled and cut into 1-2 cm slices, and the diced tomato. Cover with water and cook covered at a low simmer for 30-35 minutes (monitor the water level and add more if necessary).

4. 4

   Stir regularly and taste the lentils for doneness. When almost cooked, continue cooking at a low simmer uncovered to reduce the liquid. Be careful not to let it stick. You should still keep a slightly liquid binding. Enjoy.