Lentilles du Puy au jarret de porc - Untested

 https://www.leblogdecata.com/2018/02/lentilles-vertes-au-jambonneau-grille.html

3 Tbsps olive oil

1 smoked ham hock

1 onion (preferably red), chopped

2 garlic cloves, minced

2 carrots sliced in rounds

1 1/2 cups duPuy French lentils

1/4 cup red wine (instead of 2 Tbsps tomato paste)

5 cups water

1 tsp paprika

bouquet garni of parsley, thyme, bay (and optional lovage)

Salt and pepper

1. Heat the oil and brown the ham hock in a large saucepan.
2. Add the onion and the garlic and stir until the onion begins to soften.
3. Next, add the carrots and the lentils and stir for about 5 minutes.
4. Add the wine and cook until it's almost gone.
5. Cover with water (should be about 5 cups)
6. Reduce the temperature and add the bouquet garni, paprika, salt and pepper. Allow to simmer about 40 minutes or until the lentils are fully cooked. Add water during the cooking time if it looks like it's getting dry.