Petit Salé Aux Lentilles Food

PETIT SALE AUX LENTILLES VERTES

Steps:

• 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.