Bistro lentils and sausage
500 grams lentils de Puy, rinsed
1 carrot
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
  1. In a pot, place all ingredients except sausage. Cover with water, about 2½ above the lentils.
  2. Bring to a gentle boil (a vigorous simmer?) and skim scum.
  3. Partially cover pot and boil 20 minutes, skimming again about halfway through.
  4. Cook the sausages and serve atop the lentils along with a pat of butter.
Recipe from The French Cooking Academy.