Ingredients

• 1 large pork knuckle
• 450 g / 1 lb salted pork loin or unsmoked ham
• 675 g / 1 1/2 lbs green lentils, preferably from Puy
• 1 large onion, peeled
• 3 cloves
• 2 medium carrots, peeled and diced in small pieces
• 2 garlic cloves, unpeeled
• 1 bouquet garni
• 10 black peppercorns
• 120 g / 4 oz lardons or diced bacon
• 1 tablespoon butter
• 1 or 2 smoked pork sausages (already cooked)

Instructions

1. Place the pork knuckle and loin in a large bowl of cold water
2. Soak for 30 minutes then drain and rinse meat
3. Place the meats in a large dutch oven, (I use a 28cm / 11″ Le Creuset) and cover with cold water
4. Bring to a boil, cover and simmer for 1 hour
5. Rinse and drain the lentils
6. Place in a saucepan with cold water to cover
7. Bring to a boil and simmer for 10 minutes
8. Drain the lentils
9. Once the meats have simmered for an hour, add the drained lentils
10. Stick the cloves into the onion
11. Add the onion, garlic cloves, bouquet garni and peppercorns
12. Simmer, covered for 50 to 60 minutes
13. Meanwhile, melt the butter in a sauté pan
14. Add the bacon and cook for a few minutes
15. Add the sausage and cook for a few minutes
16. Add the bacon and smoked sausage to the lentils and pork
17. Cook 30 minutes more
18. Remove the onion, bouquet garni and garlic from the pot
19. Remove the meat and cut into pieces
20. Slice the sausage and arrange all on a platter surrounded by the lentils
21. Serve with a good, hot Dijon mustard

Source: Maison Travers Living & Cooking in the Dordogne