Lentils and Morteau sausages my way Ingredients: 1- onion- 1- carrot spices olive oil- 500 g of- green lentils from Puy- 2- Morteau sausages bouquet garni.
Total time:
2h10
Preparation:
10 min -
Cooking:
2 h
Phase 1
Cut the onion and brown it in olive oil.
Phase 2
Add the carrot cut into small pieces and brown them for 1 or 2 minutes.
Phase 3
Add at least 1 liter of water and the lentils: do not add too much at the beginning, it is better to add more during cooking.
Phase 4
Cook over low or very low heat: there should be no very small bubbles.
Phase 5
Add coarse salt, pepper, red berries, a little nutmeg and of course thyme andbay leaf (1 leaf).
Phase 6
To give good flavor, cook the Morteau sausages in the lentils (and not separately) for about 1/2 hour. Remove them once they have finished cooking and let the lentils cook alone.
Phase 7
At the end of cooking, put the sausages back in the lentils to warm them up and add a spoonful of mustard.
Phase 8
If you have any left after a meal you can transform these lentils into lentil soup (best with already pre-cooked lentils).
Total time:
2h10
Preparation:
10 min -
Cooking:
2 h
Phase 1
Cut the onion and brown it in olive oil.
Phase 2
Add the carrot cut into small pieces and brown them for 1 or 2 minutes.
Phase 3
Add at least 1 liter of water and the lentils: do not add too much at the beginning, it is better to add more during cooking.
Phase 4
Cook over low or very low heat: there should be no very small bubbles.
Phase 5
Add coarse salt, pepper, red berries, a little nutmeg and of course thyme andbay leaf (1 leaf).
Phase 6
To give good flavor, cook the Morteau sausages in the lentils (and not separately) for about 1/2 hour. Remove them once they have finished cooking and let the lentils cook alone.
Phase 7
At the end of cooking, put the sausages back in the lentils to warm them up and add a spoonful of mustard.
Phase 8
If you have any left after a meal you can transform these lentils into lentil soup (best with already pre-cooked lentils).