Petit Sale Aux Lentilles Vertes

READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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