1 1/2 pounds Salt-Cured Pork Shoulder
1/2-pound Green Lentils
1 Carrot, peeled and halved lengthwise
1 Onion stuck with 1 whole Clove
1 Garlic clove, crushed
1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf
Salt and Pepper
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