 Hello, I'm Ludo Lefebvre, welcome to chez moi. Today we are going to celebrate a collaboration between Le Crozet and The Dodger. We, we, we, the world champion. So today we're going to do a lentil stew with a French old dog. We need some, of course, some sausage, lentils, onion, shallot, garlic, dry chili, kale, French baguette, a little bit of mutton, savorage mustard, a little sweet, olive oil, and the secret ingredients, also the crispy onion. Okay, so first what we're going to do, we're going to take an onion, okay, regular onion, so white onions, and very proper to be a part of this collaboration between Le Crozet and The Dodger. Dice some shallot also, so we take a little bit of chili, or in Los Angeles. We will add spicy here, a little bit of kale, no? Well, we're going to use our beautiful pot, a little bit of olive oil. We're going to heat the olive oil now. For the mechou, we're going to sweat a little bit of shallot, the garlic, the onion, the dry chili together, with no coloration. We want them, we're going to do that for like five minutes, but no coloration. We're going to add the kale, add the lentils, I'm stirring now the lentils with the kale, we cover with water, stir a little bit, put a touch of salt, we're going to cover and cook it for like 20 minutes. So be careful when you seal your sausage, when we seal the sausage, we don't want to be too aggressive too, we don't want to break the casing. During the process of cooking the stew, the lentils, we don't want the lentils to be too dry, so don't be afraid to add a little bit more water, add in my sausage and my stew. And I add the sausage, I will say 10 minutes before the lentils are cooked. I will say the lentils are going to take like 45 minutes to cook, and I'll put a little tablespoon of butter, okay, just for the liaison, just the color. Bon beurre français, that's called beurre bordier. It's a French butter, look at the color, it's so yellow. Make sure the sausage has submerged. So we're going to cook the sausage for 10 minutes in the broth, in the steam. So very easy, we're going to warm up the baguette in the oven, toast it a little bit to make crispy. So put some bread, check the lentils when they're cooked, take a little bit of the lentils, put some of this crispy, oh yeah, crispy bread, perfect. And 1, 2, 3, voilà, yeah. So if you have a savoury mustard, you can use Dijon mustard, okay, or you can use a honey mustard, put our sausage. Now we're going to put a little bit mayonnaise, and now we're putting some crispy onions. Now we're going to put our stew. We're just finishing cooking our dish today, our French lentil stew with our augeur, and the most important thing, let's go doger and let's go win again. Go doger!