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.
18,6394.5/5
Last modified on: February 5th 2017
For 4 people, you will need:
1 
1 
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 15 min. | 50 min. | 1 hour 5 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 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).
Stage 2
7 min.
Stage 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.
Stage 4
2 min.
Lay 1 Morteau sausage on the top, after pricking all over with a small, sharp knife.Stage 5
2 min.
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. 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.
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.
Nutritional information
How much will it cost?
For 4 people : 6.40 €
Per person : 1.60 €
Source: Home made.
More recipes?
This recipe use (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Vegetable stock, Hazelnut and orange cake, Nonettes, French croissants, How to fry eggs well, ... All |
 | Green lentils: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, Lentil and cold-meat salad, Warm lentil salad, ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Eggs with mayonnaise, Cassoulet, Icelandic-style fish and vegetable pie, Confit of carrots with bacon, Creamy risotto with vegetables , ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Thaï rice with small vegetables, Vietnamese prawns, Pan con tomate, Beans with tomatoes, Icelandic-style fish and vegetable pie, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-31)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.