Morteau sausage recipe with lentils
This gourmet and comforting dish is ideal when temperatures drop. The combination of lentils and Morteau sausage is perfect and perfectly suited for a meal with family or friends. The recipe is quick and easy to prepare.
Le Puy green lentils – 500g
Bacon – 4 slices
Butter – 15g
Carrots – 3 small
Onion – 1
Cloves – 1
Celery stick – 1
Bouquet garni – 1
Salt and pepper
Sort and wash the lentils. Immerse the slices of bacon in a pan of cold water and bring to the boil for 5 minutes. Drain the bacon, rinse it and pat it dry with paper towel. Cut each slice of bacon into 3 pieces and brown them on all sides in a casserole over medium heat with the butter.
When they begin to brown, add the lentils, the sliced carrots, the onion studded with the clove, the celery stalk without the leaves, the Morteau sausages and the bouquet garni.
Cover with 1 liter of cold water.
Bring quickly to the boil then reduce heat to low and simmer covered for about 1 hour.
15 minutes before the end of cooking, remove the Morteau sausages from the casserole and keep them warm in a large sheet of aluminum foil. Salt and pepper the lentils, finish cooking without a lid.
Before pouring the lentils into your serving dish, remove the celery stalk, the bouquet garni and the onion studded with cloves. Arrange the sliced Morteau sausages on top.
