Auvergne lentils and pork

Nothing is more local in the Auvergne region as this recipe where their local gold, the small green lentil, is mixed with salted pork shanks, turning two simple ingredients into an incredibly tasty dish.

500 g jambonneau (salted pork shank)
200 g carrots, cut into pieces
1 small onion, peeled, whole
3 garlic cloves, peeled and crushed
50 g sliced leek, white part
80 g peeled parsnip, cut into pieces
3 bay leaves
2 rosemary sprigs
water
140 g Lentille Verte du Puy lentils*
freshly ground pepper
small handful of parsley

In a cast iron pan, add pork, carrots, onion, garlic, leeks, and parsnip. Add bay leaves and rosemary, top with water so that it covers everything and goes even 2 cm higher. Boil on high heat until it starts to bubble and then cover, lower the heat and sauté for 1 hour 45 minutes. Add lentils, mix in and sauté for 30-40 minutes until lentils are ready. Take out the meat, onion, bay leaves, and rosemary and add parsley, mixing it in. Serve lentils and pork on top. If there is too much liquid, drain it and only then mix in parsley.

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* First European product grown at an altitude of 600-1200 m above sea level to have received AOP quality label.