Green lentil skillet with Toulouse sausages and carrots

Peel the carrots and cut them into small dice, about 1 cm. Peel the onion and slice it thin.

Rinse the 120 g of lentils, put them in the saucepan with 400 ml of cold water, the crumbled bouillon cube and half the thyme. Bring to a simmer, then cook over low to medium heat, uncovered, for 25 min.

While the lentils get going, prick the 3 Toulouse sausages all over with a fork.

Heat half the olive oil in the skillet over medium heat. Brown the sausages for 12 to 15 min, turning them often, until they're cooked through with no pink at all. Then take them out of the skillet.

In the same skillet with the fat left by the sausages, add the rest of the olive oil, the carrots and onion. Cook for 10 min over medium heat, stirring, with a pinch of salt and some pepper.

Taste a lentil: it should be tender but hold its shape. If it's still firm, cook a few more minutes, adding a little water if the pan is dry. Drain off any extra water.

Cut the sausages into chunks. Tip the lentils into the skillet with the veggies, add the sausages and the rest of the thyme. Stir for 3 min over low heat, add pepper and adjust the salt if needed.