Brown the meat

• Heat the Dutch oven and sauté the bacon bits until browned.
• Add the sliced smoked sausages and brown them, then set the meat aside.

Soften the vegetables

• Add the onion, celery, carrots and garlic to the pot.
• Stir in the ground cumin and tomato paste and cook until the vegetables soften.

Deglaze

• Pour in the dry white wine and scrape up the browned bits from the bottom of the pot.

Add lentils and broth

• Add the green Puy lentils and the chicken broth.
• Return the meat to the pot with the bay leaves and thyme, then season with pepper.

Simmer

• Bring to a gentle simmer, cover and cook until the lentils are tender.

Serve

• Serve hot with a spoonful of whole-grain mustard.