Recipe No 872 soup Adapted 2022

Braised lentils with sausage

This French dish, saucisse de Morteau aux lentilles, is a great winter warmer. We make this dish for our Australian winter during the Tour de France, when the cyclists are in the east north-east regions, close to the Swiss border.

The recipe calls for a cold-smoked sausage which may be difficult to source. The dish will taste more authentic but it still tastes great with any quality pork and garlic sausage.

Adapted from Guillaume Brahimi, Plat du Tour, SBS.

Time

Prep:

Total:

Difficulty
very easy
Yield
4 serves • 2000 g
Metric Imperial

Processes

  • Lentils, green or blonde (2 cups)
    500 g
  1. 01
    Rinse lentils under cold running water. Drain and set aside.

  • Cloves (3)
    1 g
  • Onion (½)
    65 g
  1. 02
    Press the cloves into the onion.

  • Olive oil (1 tbsp)
    20 g
  1. 03
    Heat in a saucepan over medium heat.

  • Onion, from
  • Celery, diced (2 stalk, medium)
    80 g
  • Garlic, chopped (3 large cloves)
    18 g
  • Carrot, diced (2 medium)
    120 g
  1. 04
    Add to pan and cook without colouring, about .

  • Bouquet garni
  • Vegetable stock (4 cups)
    1000 g
  • Reserved lentils from
  1. 05
    Add to pan and simmer, covered, for .

  • Cold-smoked garlic sausage (e.g. saucisse de Morteau) (4 link)
    400 g
  • Cabbage, chopped (optional) (1 cup)
    75 g
  1. 06
    Add to pan and simmer, covered, until lentils are cooked through, about another . (Meanwhile, proceed with the next process.)

  • Eschallot (French shallot), peeled and quartered (3 tbsp chopped)
    30 g
  • Vinegar, red wine (¼ cup + 2 tbsp)
    100 g
  • Olive oil, extra virgin (2 tbsp)
    30 g
  1. 07
    Blend until fully combined. Set aside.

  • Parsley, chopped (1 cup chopped)
    60 g
  • Vinaigrette, from
  1. 08
    Once the lentils and sausage are fully cooked, remove onion and bouquet garni. Discard.
  2. 09
    Remove sausages then slice into four pieces each.
  3. 10
    Stir blended vinaigrette and parsley into cooked lentils.

  • Salt
    to taste
  • Pepper
    to taste
  1. 11
    Divide the lentils between 4 bowls and place the pieces of sausage on top.
  2. 12
    Season.

  • Dijon mustard (optional) (2 tbsp + 2 tsp)
    40 g
  1. 13
    Garnish each sausage.

Notes

Morteau sausages (saucisse de Morteau) are smoked (but not cooked) pork sausages from the Franche-Comte region.

You can optionally include a cup of cabbage, added when the sausage are added to the lentils.

Storing

Keeps in the fridge for up to 3 days.

Categorisation

Category
soup stew
Meal
dinner entrée lunch
Cuisine
france
Diet
carnivorous omnivorous
Tags
lentils morteau sausage