Cotes De Porc Aux Lentilles

450 g/1 lb green lentils, soaked for 1 hour in
cold water
1 bay leaf
2 Onions, peeled
1 whole clove
salt
freshly ground black pepper
6 pork chops, trimmed of fat
4 sage leaves, trimmed
6 small low-fat sausages
15 g/1/2 oz polyunsaturated margarine
2 carrots, scraped and diced
about 600 ml/1 pint chicken stock

Rinse the lentils under cold running water and pick them over carefully to remove any grit or discoloured lentils. Place in a large pan with the bay leaf and 1 onion stuck with the clove. Cover with water, bring to the boil and simmer for 1 hour. Add salt and pepper to taste halfway through the cooking time.

Meanwhile, sprinkle the chops with the sage and salt and pepper to taste. Grill the chops for 10 minutes until browned on all sides. Prick the sausage skins with a fork and grill.

Melt the margarine in a flameproof casserole. Chop the remaining onion and put in the casserole with the carrots and fry over a brisk heat for 10 minutes until lightly coloured, stirring constantly.

Drain the lentils, then add to the casserole with the chops. Cover with the stock and bring to the boil. Lower the heat, cover and cook gently for 1 hour or until the chops arc tender.

Taste and adjust the seasoning. Remove the. chops and sausages front the casserole and arrange around the edge of a warmed serving platter. l'ile the lentils in the centre. Serve immediately.

SERVES 6