Bistro lentils and sausage
500 grams lentils de Puy, rinsed
½ onion, peeled and spiked with 4 cloves
200 grams pork belly, chopped into pieces
2 twigs thyme
2 bay leaves
1 teaspoon salt
4 pork sausages
- In a pot, place all ingredients except sausage. Cover with water, about 2½ above the lentils.
- Bring to a gentle boil (a vigorous simmer?) and skim scum.
- Partially cover pot and boil 20 minutes, skimming again about halfway through.
- Cook the sausages and serve atop the lentils along with a pat of butter.