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Le Chaudron recipe

Lentilles vertes du Puy au saucisson

Puy green lentils with cooking sausage

⏱ 75 minServes 6Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 500 g (18 oz)PDO Puy green lentils
  • 1cooking sausage, 400 g / 14 oz
  • 200 g (7 oz)smoked bacon
  • 3carrots
  • 2onions
  • 3 clovesgarlic
  • 1bouquet garni
  • 2whole cloves
  • 1 tablespoonolive oil
  • Wine vinegarparsley, salt, pepper
  • 500 g (18 oz) PDO Puy green lentils
  • 1 cooking sausage, 400 g / 14 oz
  • 200 g (7 oz) smoked bacon
  • 3 carrots
  • 2 onions
  • 3 cloves garlic
  • 1 bouquet garni
  • 2 whole cloves
  • 1 tablespoon olive oil
  • Wine vinegar parsley, salt, pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Cast-iron Dutch ovenKitchen knifeKitchen forkVegetable peeler

03 — Method

  1. Rinse the lentils in cold water (do not soak them).
  2. Heat the oil in a Dutch oven and sweat one sliced onion with the cubed bacon.
  3. Add the lentils and stir for 1 minute.
  4. Cover with cold water by 3 cm (1¼ in).
  5. Add the sliced carrots, garlic, the other onion studded with cloves, and the bouquet garni.
  6. Add a little salt and some pepper.
  7. Prick the sausage with a fork and add it to the pot.
  8. Simmer gently, uncovered, for 40 minutes.
  9. Slice the sausage and serve with the lentils, a splash of wine vinegar and some parsley.

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CategorySpecialties