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Sausage and lentils "en cocotte"

Name: Sausage and lentils "en cocotte"
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 people
Cuisine: French
Ingredients: 300 g green lentils; 1 bayleaf; 1 carrot; 1 shallot; 1 Morteau sausage; 750 g water; Salt

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.

174 K 4.0/5 (61 reviews)718659

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: February 5^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 300 g green lentils
2 1 bayleaf
3 1 carrot
4 1 shallot
5 1 Morteau sausage
6 750 g water
7 Salt
Total weight: 1,610 grams

Times for this recipe

Preparation

15 min.

Cooking

50 min.

All in all

1 hour 5 min.

Preparation 15 min.

Cooking 50 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

Stage 1 - ⌛ 2 min.

Sausage and lentils "en cocotte" : Stage 1

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).

Stage 2 - ⌛ 7 min.

Sausage and lentils "en cocotte" : Stage 2

Prepare the flavouring ingredients:

Peel 1 carrot and cut into large chunks.

Peel 1 shallot and cut in half.

Stage 3 - ⌛ 2 min.

Sausage and lentils "en cocotte" : Stage 3

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.

Stage 4 - ⌛ 2 min.

Sausage and lentils "en cocotte" : Stage 4

Lay 1 Morteau sausage on the top, after pricking all over with a small, sharp knife.

Stage 5 - ⌛ 2 min.

Sausage and lentils "en cocotte" : Stage 5

Pour in 750 g water and salt lightly (the sausage with also add salt to the dish).

Stage 6

If you wish, you can seal around the lid, but this is not absolutely necessary.

Stage 7 - ⌛ 50 min.

Sausage and lentils "en cocotte" : Stage 7

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.

Stage 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.

Keeping: Several days in the fridge, still in the dish with its lid.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=12 %	9 g RDI=4 %	6 g RDI=9 %	128 kcal RDI=6 %	538 kJ RDI=6 %
Per person	31 g RDI=48 %	37 g RDI=14 %	26 g RDI=37 %	515 kcal RDI=26 %	2,160 kJ RDI=26 %
Whole recipe	125 g RDI=193 %	150 g RDI=57 %	106 g RDI=146 %	2,063 kcal RDI=103 %	8,641 kJ RDI=103 %