Petit Sale Aux Lentilles Vertes

becy's Note:

In English: Green Lentils & Ham Hock Stew This is a very popular winter dish in France, easy to prepare, inexpensive and tasty and filling. When I was living there I used to eat this a lot! It is ideally eaten with fresh crusty bread with a bottle of sturdy red to hand. Ham hock is the same as gammon or pork knuckle. You buy them from the deli already smoked. A bouquet garni is two bay leaves, some parsley, thyme and rosemary, all tied up with a piece of string

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 large smoked ham hock
• 2 smoked sausage
• 375 g french green lentils
• 2 celery ribs
• 2 large carrots
• 1 large onion
• 2 garlic cloves
• bouquet garni
• 2 tablespoons olive oil
• 2 cups vegetable stock
• salt
• ground black pepper

Directions:

1. Cover the hamhock with cold water in a large heavy based saucepan.
2. Bring to the boil.
3. Simmer for an hour.
4. Drain and rinse in cold water.
5. Peel carrots and onion.
6. Roughly chop carrots, onion and celery.
7. Mince garlic.
8. Slice sausage in thick slices on an angle.
9. Fry til brown on both sides in olive oil in the same saucepan.
10. Remove and set aside.
11. Fry garlic and onion in pan til onion is translucent.
12. Add other vegetables and stir fry for five minutes or so.
13. Place ham hock and bouquet garni in saucepan.
14. Cover with stock and top up with water so meat is covered.
15. Bring to boil and simmer uncovered for 20 mins.
16. Add lentils and sausage.
17. Simmer uncovered for 40 more minutes, until lentils are soft.
18. Remove ham hock and shred meat into large chunks.
19. Replace shredded meat in stew.
20. Add salt and pepper to taste.