Sausages with Lentils
Sausages with Lentils is a hearty and satisfying dish that combines savory sausages with tender lentils in a flavorful broth. The dish typically begins by browning the sausages in a pot to develop a rich, caramelized flavor. Once the sausages are browned, they are set aside, and diced onions, carrots, and celery are sautéed in the same pot until softened. Garlic and herbs such as thyme and bay leaves are added for extra aroma. Lentils are then stirred into the vegetable mixture, and broth or water is added. The sausages are returned to the pot, and the dish is simmered until the lentils are tender and the flavors are well combined. Often, a splash of vinegar or a dollop of mustard is added at the end to brighten the flavors. This dish is perfect for a comforting meal, served with crusty bread to soak up the delicious broth.
Ingredients
- 6 Small Morteau sausages
- 1.1 lbs Green lentils du Puy
- 2 Onions
- 2 Carrots
- 1 Sprig of thyme
- 1 Bay leaf
- 2 tbsp Olive oil
- Salt
- Pepper
Instructions
- Peel and thinly slice the onions. Peel the carrots and dice them finely.
- In a sauté pan, sauté the onions in hot oil until they soften. Add the lentils and carrots, and mix well.
- Pour in 1.5 liters of water. Strip the thyme leaves from the sprig and add them along with the bay leaf and sausages. Continue cooking for 40 minutes.
- Season with salt and pepper, and serve hot.
Video
Notes
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