Green lentil stew with Toulouse sausages

Peel the onion, carrot and garlic. Dice the onion small, cut the carrot into small cubes and crush or finely chop the garlic.

Heat 0.5 tbsp of olive oil in the Dutch oven over medium-high heat. Brown the 3 whole sausages on all sides, then take them out and set them aside.

Heat about 500 ml of water, then dissolve the vegetable bouillon cube in it in the measuring cup. Rinse the 120 g of green lentils under cold water and drain.

In the fat left by the sausages, cook the onion and carrot over medium heat, stirring. Add the garlic for the last minute.

Add the lentils, the 160 g of crushed tomatoes and the hot broth. Put the sausages back in the pot, add pepper and bring to a simmer.

Cover and simmer over low heat, stirring now and then. The lentils should be tender and the sausages cooked through, with no pink (at least 70 °C). If it gets dry, add a little water.

Taste the lentils and add a pinch of salt if needed, since the broth is already salty. Serve the sausages cut into chunks on top of the lentils.