Sausage and lentils "en cocotte"


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.
76K 42 4.2
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Last modified on: February 5th 2017

Keywords for this recipe:SausageSmokedLentilsEn cocotteSlow cooking
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
15 min.50 min.1 hour 5 min.
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Step by step recipe


Stage 1 - 2 min.
Sausage and lentils "en cocotte" : Photo of step #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" : Photo of step #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" : Photo of step #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" : Photo of step #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" : Photo of step #5
Pour in 750 g water and salt lightly (the sausage with also add salt to the dish).

Stage 6
Sausage and lentils "en cocotte" : Photo of step #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" : Photo of step #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
Sausage and lentils "en cocotte" : Photo of 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.
Keeping
Several days in the fridge, still in the dish with its lid.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,064 Kcal or 8,642 Kj126 gr151 gr107 gr
103 %48 %14 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
129 Kcal or 540 Kj8 gr9 gr7 gr
6 %3 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
516 Kcal or 2,160 Kj31 gr38 gr27 gr
26 %12 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 6.40 €
  • Per person : 1.60 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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