My Favourite Lentil Cassoulet

A fabulously hearty soup that is easy to make and perfect for those chilly winter days.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the lentils in cold water for at least 12 hours and rinse

Step 2

Chop all vegetables and cut the the pork shoulder steaks into cubes Season the pork with salt and pepper

Step 3

Brown the pork shoulder in a deep, large pan with a little oil. Set aside.

Step 4

Next fry the sausage slices and the bacon lardons until browned. Set aside.

Step 5

Add the diced onions to the pan, and sauté them in the sausage/lardon fat, until transparent (approx. 3 mins) Add the garlic and then the onions and carrots.

Step 6

Finally add the lentils, bay leaves, browned meat & sausage, stock and water (water level about 3cm above the lentils). Cover the pot and let it cook covered over medium heat until the lentils are soft, approx. 40 mins, checking on them from time to time to make sure the lentils are under water. If needed, add a bit more water.

Step 7

Serve by itself, or with a drizzle of olive oil and a splash of vinegar.