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.
45,5854.3/5 for 32 ratings
Grade this recipe: Last modified on: February 5th 2017
For 4 people, you will need:
1 
1 
How long does it take?
Time required for this recipe:
| 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?
Keeping:
Several days in the fridge, still in the dish with its lid.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,064 Kcal or 8,642 Kj | 126 gr | 151 gr | 107 gr |
| 103 % | 48 % | 14 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 129 Kcal or 540 Kj | 8 gr | 9 gr | 7 gr |
| 6 % | 3 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 516 Kcal or 2,160 Kj | 31 gr | 38 gr | 27 gr |
| 26 % | 12 % | 4 % | 4 % |
How much will it cost?
- For 4 people : 6.40 €
- Per person : 1.60 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Mixed seed grissini, Blackcurrant liqueur, How to prepare endives , Cornmeal baps for Anne, ... All |
 | Green lentils: You can check-out other recipes which use it, like for example: Warm lentil salad, Cured Pork Belly With Lentils, Lentil and cold-meat salad, ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with vegetables , Provençal braised carrots, Vegetable stock, Minestrone, Creamy Winter Vegetable Soup, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Chinese style chicken, Nanou's tuna tart, Scallops with cabbage julienne, Cream sauce with Vin Jaune, ... All |
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...219,418 284.2/5 for 32 ratings 7 days 15 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.135,470 34.3/5 for 6 ratings 7 hours
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.113,245 23.7/5 for 3 ratings 7 hours 54 min.
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.101,928 15/5 for 1 ratings 3 hours 9 min.
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.85,117 24/5 for 1 ratings 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)
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