For 4 people

500 g pork cheeks, fat free
5 cloves of garlic
3 tablespoons of sunflower oil
25 cl of dark beer
15 cl of full cream
Salt, pepper
Green lentils of Puy
2 cloves of garlic
10 sautéed onions
1 leek
3 turnips
2 carrots
2 average pdts
1 stalk of celery
1 bouquet garni
1/2 bunch of fresh tarragon
Guérande salt and pepper
2 cubes

In a large pot, place one part lentils and 7 parts water. Add garlic, peeled onions, leek and celery sticks, and turnips, pdts and carrots in 1.5 cm cubes. Add 1 teaspoon of Guérande salt and pepper. Stir gently and add the 2 gold cubes, the bouquet garni and the 1/2 bunch of fresh tarragon, cover and simmer over medium heat. At the end of cooking, remove the herbs.
In a casserole dish, brown the cheeks in oil for at least 10 minutes. Add salt and beer and cook uncovered for 10 minutes. Add garlic cloves and cream, cover and simmer for 30 minutes on low heat.
Add a little water if necessary. Pass the cream.
Serve with lentils.

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