Put the ham hock in a large heavy pot and cover it with cold water. Bring to boil and simmer for an hour. Drain and rinse in cold water.
Peel the carrots and the red onion and chop them on an angle. Mince the garlic.
Cut the sausages in thick slices on an angle and sauté in olive oil in a saucepan until they are brown on both sides. Remove and set aside.
Sauté first the garlic and onion in the same saucepan, then add the carrots and celery and stir fry for 5 minutes.
Tie all dried herbs into a bouquet.
Place ham hock and herb bouquet in the saucepan with the vegetables.
Cover with vegetable broth and top up with water so the meat is covered.
Bring to boil and simmer uncovered for 20 minutes.
Add the Beluga lentils and sautéed sausages.
Simmer uncovered for 40 more minutes, until lentils are soft.
Remove ham hock and shred meat into large chunks.
Add shredded meat to stew.
Salt and pepper to taste.