Green lentils with pork belly and sausages

Cut the onion in half and use one half; stud it with cloves.

Slice the carrot about 1 cm wide; optionally cut grooves along it first with a lemon zester so the slices are decorated.

Remove the rind from the pork belly and dice it roughly.

Rinse the lentils in cold water without soaking, drain, and reserve in a bowl.

Put the lentils in the pot and cover amply with water; add the carrots, the clove-studded onion, a little thyme, one bay leaf and the pork belly.

Bring to a boil over high heat, then skim the scum from the top.

Cover with the lid three quarters of the way and simmer for 20 minutes.

Remove any impurities from the top, add about a teaspoon of rock salt, stir, cover and finish cooking the lentils.

Heat a little oil, add the sausages and cook gently on low to medium heat until done.

Plate the lentils, lay the sausage on top and tuck a knob of butter into the lentils to melt; tender carrots show the lentils are cooked.