27 December 2012,00:40 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours 10 minutes

Preparation Method :

  • Rinse the lentils under cold running water and pick them over carefully to remove any grit or discolored lentils.
  • Place in a large pan with the bay leaf and 1 onion stuck with the clove. Cover with water, bring to the boil and simmer for 1 hour.
  • Add salt and pepper to taste halfway through the cooking time.
  • Meanwhile, sprinkle the chops with the sage and salt and pepper to taste.
  • Grill the chops for 10 minutes until browned on all sides. Prick the sausage skins with a fork and grill.
  • Melt the margarine in a flameproof casserole.
  • Chop the remaining onion and put in the casserole with the carrots and fry over a brisk heat for 10 minutes until lightly colored, stirring constantly.
  • Drain the lentils, and then add to the casserole with the chops.
  • Cover with the stock and bring to the boil. Lower the heat, cover and cook gently for 1 hour or until the chops are tender.
  • Taste and adjust the seasoning. Remove the chops and sausages from the casserole and arrange around the edge of a warmed serving platter.
  • Pile the lentils in the centre.
  • Serve immediately.


  • 750 grams green lentils, soaked for 1 hour in cold water
  • 2 bay leaves
  • 4 onions, peeled
  • 2 whole clove
  • Salt
  • Freshly ground black pepper
  • 10 pork chops, trimmed of fat
  • 8 sage leaves, trimmed
  • 15 small low-fat sausages
  • 30 grams margarine
  • 4 carrots, scraped and diced
  • 1 liter chicken stock

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