Modernist Recipes DB

Braised lentils with sausage

Adapted from Guillaume Brahimi, Plat du Tour, SBS.

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.

Time

1 hour 10 minutes total: 10 minutes attended, 1 hour unattended

Storage notes

Keeps in the fridge for up to 3 days. 

Difficulty

very easy 

Yield

2000 g (servings 4 )

Ingredients
Weight
Volume
Procedure
A
Lentils, green or blonde
500 g
2 cups
1
Rinse lentils under cold running water. Drain and set aside.
B
Cloves
1 g
3
Onion
65 g
½
2
Press the cloves into the onion.
C
Olive oil
20 g
1 tbs
3
Heat in a saucepan over medium heat.
D
Onion, from B
Celery, diced
80 g
2 stalk, medium
Garlic, chopped
18 g
3 large cloves
Carrot, diced
120 g
2 medium
4
Add to pan and cook without colouring, about 3 minutes.
E
Bouquet garni
Vegetable stock
1000 g
4 cups
Reserved lentils from A
5
Add to pan and simmer, covered, for 10 minutes.
F
Cold-smoked garlic sausage (e.g. saucisse de Morteau)
400 g
4 link
Cabbage, chopped (optional)
75 g
1 cup
6
Add to pan and simmer, covered, until lentils are cooked through, about another 15 minutes. (Meanwhile, proceed with the next process.)
G
Eschallot (French shallot), peeled and quartered
30 g
3 tbsp chopped
Vinegar, red wine
100 g
3 fl oz
Olive oil, extra virgin
30 g
2 tbsp
7
Blend until fully combined. Set aside.
H
Parsley, chopped
60 g
1 cup chopped
Vinaigrette, from G
8
Once the lentils and sausage are fully cooked, remove onion and bouquet garni. Discard.
9
Remove sausages then slice into four pieces each.
0
Stir blended vinaigrette and parsley into cooked lentils.
I
Salt
to taste
Pepper
to taste
-
Divide the lentils between 4 bowls and place the pieces of sausage on top.
=
Season.
J
Dijon mustard (optional)
40 g
8 tsp
q
Garnish each sausage.

Adapted: 2022.

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.

Nutrition
Serving size 500 g; calories 666.6 kcal, kilojoules 2793 kJ, protein 27.1 g, carbohydrates 39.3 g, sugar 13.6 g, fat 38.3 g, saturated fat 11 g, unsaturated fat 34.4 g, trans fat 0 g, fiber 15.2 g, cholesterol 61.4 mg,

Type soup stew

Author

Yield

g

Servings

Serving size 500 g

Serve

Per
serve
Energy (kcal)666.6
Energy (kJ)2793
Protein (g)27.1
Fat (g)38.3
Carbs (g)39.3
Sugars (g)13.6
Fiber (g)15.2
Sodium (mg)1515.6
Cholesterol (mg)61.4

Full details