Ingredients Jump to Instructions ↓

  1. 350g green lentils , washed under cold running water

  2. 100g pork belly finely chopped

  3. 4-6 shallots peeled, sliced and roughly chopped

  4. 2 medium carrots , cubed

  5. 2 cloves of garlic peeled, finely chopped

  6. Olive oil

  7. 1 bouquet garni ( pepper corns and thyme rolled in bay leaf , secured with kitchen string)

  8. Sea salt

  9. Good quality sausages are essential for this recipe. a high meat content is required and the sausages can be plain or flavoured. richard used one, long, german-style sausage. a good butcher will be able to make one for you.

  10. 25g unsalted butter , diced

  11. 1 long german style sausage or 2 sausages per person

  12. Cooking liquid from lentils

  13. 1 teaspoon dijon mustard

  14. Bunch of chopped tarragon

  15. 1 dessertspoon of cream

Instructions Jump to Ingredients ↑

  1. Lentils:

  2. Melt the butter and a little oil in a sauce pan, add the pork belly, fry until slightly coloured.

  3. Add the chopped shallots, carrots and garlic, cook over a medium heat stirring constantly. Cooking until vegetables are softened but not coloured.

  4. Add the washed lentils and bouquet garni to the pan.

  5. Cover with cold water (600ml), the water level should be approximately 2cm above the lentils.

  6. Bring to the boil continue to boil for 10 minutes, reduce down the heat and simmer for 10 minutes, stirring occasionally. The green lentils will be tender and have a slight chewy texture.

  7. Strain the lentils through a sieve, retaining the cooking liquid that is being poured off in a jug. Remove the bouquet garni from the lentils.

  8. Put the lentils and cooking liquid to one side.


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