Companion Salted Pork with Lentils

• 250 g RAW LENTILS
• 100 g CARROTS
• 50 g ONIONS
• 50 ml OLIVE OIL
• 500 g SEMI-SALTED PORK BELLY
• 200 g SMOKED SAUSAGES
• 1 TBSP LIQUID VEAL OR BEEF STOCK
• 1 TBSP CORNFLOUR
• BAYLEAF

Peel the carrots and onion and cut into pieces. Cut the pork belly into four long slices. Place the onion in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 s.

Replace the ultrablade knife with the mixer. Add the carrots and oil and launch the P1 slow cook program at 130°C for 5 mins.

At the end of the program, add the lentils, pork belly, sausages, veal stock, cornflour, bayleaf and 1 L of water. Launch the P2 slow cook program at 95°C for 45 mins. Eat hot.

TIP For a quick version, brown the onion in the bowl, add 250 g of tinned lentils and 4 sausages and start cooking at speed 1 at 95°C for 15 mins.