2 lb salt pork (belly, hock, or shank) 1 smoked sausage (kielbasa, smoked bratwurst, or similar) 2 cups dry French green lentils (Du Puy preferred) 5 cups low-sodium chicken stock 4 garlic cloves 1 large yellow onion 4 whole cloves (spice) 4 medium carrots 1 tsp black peppercorns 1 tsp mustard seeds 3 bay leaves 4 sprigs fresh thyme
Desalt the pork ahead of time: soak in cold water 2 hours, drain and refresh water, soak another 2 hours, drain. Transfer pork to a large pot, cover with cold water by 1 inch, bring to a boil, reduce heat and simmer gently 1 hour. Halve the garlic peel the onion whole and stud with the 4 cloves peel and slice carrots into 1/3-inch coins. Add garlic, onion, carrots, peppercorns, mustard seeds, bay leaves, and thyme to the pot simmer 1 hour. Add the whole smoked sausage simmer 30 minutes. Separately, rinse lentils and cook in the chicken stock, bring to a boil, cook 20-30 minutes until tender drain. Remove the vegetables with a slotted spoon and stir into the lentils. Slice the pork and sausage, arrange atop the lentils and vegetables. Serve warm.
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