Green lentil skillet with Toulouse sausages

Peel the carrot and onion. Cut the carrot into small dice and slice the onion.

Put the 120 g of green lentils in the saucepan with the 39 cl of hot vegetable broth and half the thyme (1/2 tsp). Bring to a boil then turn down to low heat.

Let them simmer over low heat, at a gentle bubble, until the lentils are tender. They cook for 25 min total, while you do steps 4 to 6.

Heat the olive oil in the skillet over medium heat. Cook the onion and carrot for 8 min, stirring, without letting them burn.

Push the veggies to the side, add the 3 whole sausages and brown them on all sides over medium heat. They must be cooked through, with no pink (70 °C minimum).

Take the sausages out of the skillet and cut them into 2 cm pieces. Check the inside isn't pink, otherwise put them back to cook.

When the lentils are tender after 25 min of cooking, drain them, saving a little of the cooking broth.

Tip the lentils into the skillet with the veggies and sausages. Add the rest of the thyme (1/2 tsp), the salt, pepper and 2 spoonfuls of the saved broth. Stir and let it simmer for 2 min.