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Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its full flavour into the lentils during cooking.
Not only will the lentils be perfectly cooked and extra-tasty, thanks to the sausage, they are ideal to serve with the sausage itself.
Not only will the lentils be perfectly cooked and extra-tasty, thanks to the sausage, they are ideal to serve with the sausage itself.
182 K 4.0/5 (61 reviews)718659
Last modified on: October 24th 2026
300 g green lentils
1 
1 
1 
1 
750 g 
Times for this recipe
Preparation
15 min.
Cooking
50 min.
All in all
1 hour 5 min.
When should you start or finish this recipe?
If you start now, at , you will finish around: ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step-by-step recipe
Step 1 - ⌛ 2 min.
Rinse 300 g green lentils under running water (you can use other types of lentils, of course).
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Step 2 - ⌛ 7 min.
Step 3 - ⌛ 2 min.
Use an oven-proof terrine or casserole dish. Tip in the lentils after rinsing and draining.
Push the pieces of carrot, shallot and the bayleaf into the lentils.
Push the pieces of carrot, shallot and the bayleaf into the lentils.
Step 4 - ⌛ 2 min.
Lay 1 Morteau sausage on the top, after pricking all over with a small, sharp knife.
Step 5 - ⌛ 2 min.
Pour in 750 g water and salt lightly (the sausage with also add salt to the dish).
Step 6
If you wish, you can seal around the lid, but this is not absolutely necessary.
Step 7 - ⌛ 50 min.
Cover and cook in the oven for about 50 minutes.
Try the lentils to check that they are cooked: they should be just tender, but still offer a little resistance, and there should be little or no liquid left in the bottom of the dish.
Try the lentils to check that they are cooked: they should be just tender, but still offer a little resistance, and there should be little or no liquid left in the bottom of the dish.
Step 8
Serve either at the table, straight from the dish, or plated up, with the sausage cut into thick slices.
Remarks
It is important to get the proportion of water to lentils right, otherwise they will be either too dry or too soggy. The ideal amount for this cooking method is 2.5 times as much water as lentils.
Of course, you don't have to use Morteau sausage ("Oh, really?!" folks from the Franc-Comtois region might say...), any other good smoked sausage will do.
For an even tastier dish, you can use vegetable stock instead of plain water.
Of course, you don't have to use Morteau sausage ("Oh, really?!" folks from the Franc-Comtois region might say...), any other good smoked sausage will do.
For an even tastier dish, you can use vegetable stock instead of plain water.
Keeping: Several days in the fridge, still in the dish with its lid.
Source: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 8 g RDI=12 % | 9 g RDI=4 % | 7 g RDI=9 % | 129 kcal RDI=6 % | 538 kJ RDI=6 % |
| Per person | 31 g RDI=48 % | 38 g RDI=14 % | 27 g RDI=37 % | 516 kcal RDI=26 % | 2,160 kJ RDI=26 % |
| Whole recipe | 126 g RDI=193 % | 151 g RDI=57 % | 107 g RDI=146 % | 2,064 kcal RDI=103 % | 8,641 kJ RDI=103 % |
How much will it cost?
For 4 people
6.40 €
Per person
1.60 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Green lentils
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Morteau sausage
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