Braised lentils with sausage

General

• Bouquet garni

Produce

• Onion – 1 small (65 g)
• Onion, from
• Celery, diced – 2 stalk, medium (80 g)
• Garlic, chopped – 3 large cloves (18 g)
• Carrot, diced – 2 medium (120 g)
• Cabbage, chopped (optional) – 5 leaf (75 g)
• Eschallot (French shallot), peeled and quartered – 3 tbsp chopped (30 g)
• Parsley, chopped – 1 cup chopped (60 g)

Meat & Poultry

• Cold-smoked garlic sausage (e.g. saucisse de Morteau) – 4 link (400 g)

Nuts, Seeds & Legumes

• Lentils, green or blonde – 500 g
• Reserved lentils from

Fats & Oils

• Olive oil – 20 g
• Olive oil, extra virgin – 30 g
• Vinaigrette, from

Herbs & Spices

• Cloves – 1 g
• Vinegar, red wine – 100 g
• Salt – to taste
• Pepper – to taste
• Dijon mustard (optional) – 40 g

Sauces & Condiments

• Vegetable stock – 1000 g