✦ Featured
Le Chaudron recipe
Lentilles à la saucisse
Green lentils with smoked sausage
⏱ 45 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)green Puy lentils
4Morteau or Montbéliard smoked sausages
1yellow onion studded with 2 cloves
2medium carrots
2 clovesgarlic, germ removed
1bouquet garnithyme, bay leaf, parsley
1 tbspolive oil
1 tspDijon mustard
1 pinchfine salt and pepper
- 400 g (14 oz) green Puy lentils
- 4 Morteau or Montbéliard smoked sausages
- 1 yellow onion studded with 2 cloves
- 2 medium carrots
- 2 cloves garlic, germ removed
- 1 bouquet garni thyme, bay leaf, parsley
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 pinch fine salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the 400 g (14 oz) of green lentils under cold water in a fine strainer — don’t soak them. Peel the 2 carrots and slice into even 5 mm (¼ in) rounds. Peel 1 whole onion and stud it with 2 cloves.
- In a large Dutch oven, heat 1 tbsp of olive oil over medium heat. Cook the carrots for 5 minutes until very lightly colored, then add the studded onion and the 2 crushed garlic cloves.
- Add the rinsed lentils and cover with 1.5 L (1½ qt) of cold water. Add the bouquet garni. Bring to a boil without salt (salt toughens lentils early on), then lower the heat and simmer uncovered for 25 to 30 minutes, depending on how fresh they are.
- Meanwhile, put the 4 sausages in a pan of cold water. Bring slowly to a simmer without boiling, then poach over very low heat for 25 minutes. Gentle cooking keeps the skins from bursting and the inside juicy.
- Check the lentils: they should be tender but still hold their shape. Salt only now and pepper generously. Remove the bouquet garni, the whole onion and the cloves.
- Drain the sausages and cut into thick 1.5 cm (½ in) slices. Arrange them on the steaming lentils and add 1 tsp of Dijon mustard to liven it up.
- Stir gently so the lentils don’t break. Serve right away in deep plates, with a slice of toasted country bread rubbed with garlic if you like.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.