Longeole de Savoie aux lentilles

Name: Longeole de Savoie aux lentilles
Total time: 100 min
Yield: Serves 6
Cuisine: Savoy
Ingredients: 1 Savoy longeole sausage, 800 g (1¾ lb); 400 g (2 cups) green lentils; 2 carrots; 2 onions; 1 clove; 1 bouquet garni; 2 tbsp sunflower oil; 1 tsp freshly ground pepper

Savoy longeole sausage with lentils

⏱ 100 minServes 6Medium530 kcal

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

01 — Ingredients6 servings

1Savoy longeole sausage, 800 g (1¾ lb)
400 g (14 oz)green lentils
2carrots
2onions
1clove
1bouquet garni
2 tbspsunflower oil
1 tspfreshly ground pepper

1 Savoy longeole sausage, 800 g (1¾ lb)
400 g (14 oz) green lentils
2 carrots
2 onions
1 clove
1 bouquet garni
2 tbsp sunflower oil
1 tsp freshly ground 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

1 large Dutch oven (28 cm / 11 in)

1 ladle

1 paring knife

1 cutting board (40 cm / 16 in)

03 — Method

Prick the longeole along its length so it doesn't burst, then brown a few minutes in the Dutch oven with a little sunflower oil.
Slice the onions and carrots, add around the sausage and sweat 5 min until soft.
Rinse the green lentils well, add to the pot, then stud an onion with the clove and bury it in the center with the bouquet garni.
Cover generously with hot water, add pepper but no salt yet (the sausage is salty), and slowly bring to a simmer, skimming if needed.
Cover and simmer over low heat a good hour, until the lentils are very soft.
Remove the sausage, slice thickly and serve on the lentils right away in shallow bowls with a little cooking liquid.