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.
144 K 3.9/5 (56 reviews)
1 hour 5 min.
Easy
4 people
7 IngredientsLast modified on: February 5th 2017
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.
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.
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).
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.
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.
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.
Keeping: Several days in the fridge, still in the dish with its lid.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 150 RDI=10 % | 110 RDI=20 % | 2,060 RDI=100 % | 8,640 RDI: 100 % |
| Per 100 g | 7 RDI=3 % | 9 RDI=1 % | 6 RDI=1 % | 130 RDI=6 % | 540 RDI: 6 % |
| Per person | 30 RDI=10 % | 40 RDI=4 % | 30 RDI=4 % | 520 RDI=30 % | 2,160 RDI: 30 % |
How much will it cost?
- For 4 people : 6.40 €
- Per person : 1.60 €
Change currency: 
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)
Water
Like these other recipes: French Family Cake, Two-olive ciabatta, Salmon chard rolls, Quince compote, Sushi, ... See them all 134
Green lentils
Like these other recipes: Warm lentil salad, Lentil and cold-meat salad, Cured Pork Belly With Lentils, Cajun-style lentil salad, ... See them all 4
Morteau sausage
Like these other recipes: Express sauerkraut, Smoked eggs, Franche-Comté sticks, How to cook Morteau sausage well, Sausage with duchess potatoes and a Mont d'Or fondue , ... See them all 17
Bayleaf
Like these other recipes: Rabbit terrine, Mexican-style pork medallions , Roast beef "like they do it in Santa Fe", Little vegetable omelettes, Duo of slow-cooked pork, ... See them all 64
Other recipes you may also like
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.November 6th 2017440 K3.8 1 hour 7 min.
Beetroot salad with cashew nuts
This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.July 29th 201847 K5 35 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019911 K 34.3 7 hours
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.September 10th 2018277 K3.8 2 hours 30 min.
Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.September 6th 2017214 K4.9 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.