Spare Ribs and Sausages with Lentils from Sud de France by Caroline Conran

Name: Spare Ribs and Sausages with Lentils from Sud de France by Caroline Conran
Ingredients: 4 very meaty spare ribs (500 g) cut into short lengths by the butcher, or 500 g lean belly of pork cut into large pieces; 4 large pure pork sausages or 1 boiling sausage (to weigh 500 g); 1 onion, finely chopped, about 100 g; 1-2 carrots, finely diced; 3-4 tbsp olive oil; 1 bay leaf; ½ tsp dried thyme or 1 tsp fresh thyme leaves; 2 cloves garlic, finely chopped; 1 leek, finely diced; salt, pepper; 1 tbsp tomato purée; 500 ml chicken stock (or use chicken stock cube); 150 g green lentils (lentilles de Puy)

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Heat 1 or 2 tablespoons of olive oil in a casserole and brown the spare ribs or pork belly and sausages all over. Remove them to a dish and soften the onion and carrots in the same oil for 10 minut...

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Ingredients

4 very meaty spare ribs (500 g) cut into short lengths by the butcher, or 500 g lean belly of pork cut into large pieces
4 large pure pork sausages or 1 boiling sausage (to weigh 500 g)
1 onion, finely chopped, about 100 g
1-2 carrots, finely diced
3-4 tbsp olive oil
1 bay leaf
½ tsp dried thyme or 1 tsp fresh thyme leaves
2 cloves garlic, finely chopped
1 leek, finely diced
salt, pepper
1 tbsp tomato purée
500 ml chicken stock (or use chicken stock cube)
150 g green lentils (lentilles de Puy)