For 6 persons

400 g of green lentils from Le Puy
1 vegetable stock cube
1 piece of pork belly + 2 sausages
1 onion
2 carrots
1 tablespoon of curry paste
Salt and pepper

1. Peel and dice the onion and carrots and sauté in olive oil without browning.
2. Add curry paste and cook for 3 minutes, stirring.
3. Add the lentils, stock cube and 5 times the volume of the lentils in water. Let simmer for 15 minutes.
4. Add the brisket and sausages and continue cooking until the lentils are tender (a good 15 minutes).
5. Remove sausage and brisket, cut into pieces/slices. Mix the lentils in their cooking juices and adjust the seasoning if necessary.
6. Serve the soup with a little brisket and/or sausage and enjoy.

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