Petit Salé aux Lentilles

Cover the ham hock with cold water in a large heavy-based saucepan.

Bring to boil.

Simmer for an hour.

Drain and rinse in cold water.

Peel carrots and onion.

Chop carrots, onion and celery.

Mince garlic.

Slice sausage in thick slices on an angle.

Fry until brown on both sides in olive oil in the same saucepan.

Remove and set aside.

Fry garlic and onion in pan until translucent.

Add other vegetables and stir fry for 5 minutes.

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 minutes.

Add lentils and sausage.

Simmer uncovered for 40 more minutes, until lentils are soft.

Remove ham hock and shred meat into large chunks.

Add shredded meat to stew.

Salt and pepper to taste.