Green lentil skillet with Toulouse sausages and potatoes

Peel the onion and carrot, then cut the onion into small dice and the carrot into small cubes. Crush and mince the garlic. Peel the potatoes and cut them into 1.5 cm cubes.

Heat 1/2 tbsp of olive oil over medium-high heat in the skillet. Brown the 4 sausages on all sides, then put them in the bowl.

In the same skillet, add 1 tbsp of olive oil, the onion and carrot. Cook over medium heat, stirring, then add the garlic for 1 minute.

Add the 55 g of rinsed green lentils, the potatoes, the 0.3 litre of broth, salt and pepper. Bring to a simmer, cover and turn down to low heat.

Lay the 4 sausages on the lentils, cover and keep simmering over low heat. Stir now and then and add a little water if it sticks.

Taste a lentil and a piece of potato: they should be tender. Cut a sausage in the middle: no pink at all, at least 70 °C inside. If not, cover and cook 5 more min.

Take off the lid and let the extra broth cook off over medium heat until there's not much liquid left. Adjust the salt and pepper, then serve on two plates.