Sausage and lentils "en cocotte"

Step by step recipe:

  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).
  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.
  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.
  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.
  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).
  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.
  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.
  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.

Source:

Home made.

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