Summary

Ingredients

• 300 g lentils, Puy
• 300 g Swiss chard, only the reen part, rouhly chopped
• 1 carrot (s), cut into rings that are not too thin
• 1 celery, roughly diced
• 200 g sausae, hot (the chorizo type), cut into rins
• 2 shallot (s)
• 1 tablespoon olive oil
• 1 sprig thyme
• 1 bay leaf
• 1 pinch (s) cumin (not too tight)
• salt and pepper
• 1 liter vegetable stock

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Instructions

1. Separate the chard greens from the stems (the stalks are wonderful to use with a gratin or a tart.
2. Sweat the shallot rings in olive oil until they have turned slightly color, add the sausage slices and fry them lightly, add the coarsely chopped Swiss chard and let it collapse a little while stirring, add the carrots, bay leaf, celery and lentils, fill up with the vegetable stock so that the whole thing is is just covered, season with a strong pinch of cumin and simmer on low heat for about 30 minutes with the saucepan closed. After 20 minutes, check that the lentils are done so that they don`t overcook.
3. Season to taste with salt and pepper.
4. The stew is very rustic, the color of the lentils is rather unexciting - if you want a little more freshness, you can sprinkle it with chopped parsley or coriander before serving.
5. We simply eat bread with it. And if there are leftovers - with a little vinegar, oil and onion rings they make a salad the next day.