Put the pork in a large container. Cover it with cold water, and let it desalinate for about two hours. When the meat is desalted, pat it dry.
In a casserole dish where you have heated 2 tablespoons of oil, brown the paddle over medium heat for 1/4 hour.
In the meantime, peel the onions, and prick them with cloves. Peel the garlic cloves and chop them. Peel the carrots and cut them into thick slices. Add the carrots and onions to the palette. Let it brown over low heat for a few moments.
Then moisten with cold water, enough to ensure that the meat is well moistened. Add the thyme and bay leaf, a sprig of parsley and the chopped garlic. Add pepper. Cover the container and let it cook for a good hour. Remove from heat and let cool.
Pour the lentils into the casserole. Put back on the heat, bring gradually to a boil and let it simmer. If necessary, add a little hot water during cooking. Adjust salt seasoning if necessary.
In a large shallow dish, present the whole chuck on its bed of lentils.