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.
147 K 3.9/5 (56 reviews)
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Last modified on: February 5th 2017
For 4 people, you will need:

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Times for this recipe
Preparation: 15 min.
Cooking: 50 min.
All in all: 1 hour 5 min.
When should you start or finish this recipe?
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Step by step recipe


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

Stage 6
Sausage and lentils "en cocotte"
If you wish, you can seal around the lid, but this is not absolutely necessary.

Stage 7 - 50 min.
Sausage and lentils "en cocotte"
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"
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe130 RDI=50 %150 RDI=10 %110 RDI=20 %2,060 RDI=100 %8,640 RDI: 100 %
Per 100 g7 RDI=3 %9 RDI=1 %6 RDI=1 %130 RDI=6 %540 RDI: 6 %
Per person30 RDI=10 %40 RDI=4 %30 RDI=4 %520 RDI=30 %2,160 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 4 people : 6.40 €
  • Per person : 1.60 €

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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)
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