Cassoulet Of Lentils With Chicken, Sausage And Pork - cooking recipe

Ingredients

10 ounces green lentils
1 carrot, diced
1 medium onion, diced
2 celery ribs, diced
1 bay leaf
2 sprigs fresh thyme
1 1/4 cups chicken broth
1/4 cup olive oil
1 lb pork loin
1 lb chicken meat, boneless thighs give this the best flavor
1 lb kielbasa
1 lb mushroom, quartered
salt
white pepper
2 tablespoons unsalted butter
1 bunch chives, chopped

Preparation

Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
Add lentils, bay leaf and thyme and saute approximately 1 more minute.
Add chicken stock.
Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
Cut the chicken and pork meat into 1 inch cubes.
Slice the sausage into 1/2 inch thick slices.
Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
Remove chicken and pork from pan and sear sausages.
Saute mushrooms separately with butter.
Return lentils to heat.
Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
Add chopped chives for garnish.