Saucisses aux lentilles

• servings: 4 servings
• active time: 10 minutes
• total time: 70 minutes

Ingredients

6 sausages

250 g French lentils (or green lentils)

1 onion

3 carrots

1 bay leaf

1 Thym branch

Bouillon (veggie or chicken)

S&P

Directions

Diced the onion. Peel the carrots and cut it in rondelles (or coins).

In a heavy bottom pot, sear the sausages over medium high heat and put them aside. Add oil if the sausages didn't render enough fat then put in the carrots and onions. Add salt and let them sweat for 5 minutes.

Add the rinsed lentils, a couple of grains of black pepper, the thyme branch, the bay leaf and the bouillion, as well as enough water to double the volume of what's already in the pot. Bring to a boil then drop down to a simmer and cover. Cook for 25 minutes.

Add the sausages and their juices back to the pot and cook for another 25 minutes. Adjust for seasoning with salt and pepper.

To each it the way the Vidal's do: serve with a bit of red wine vinegar.

Nutrition

• Calories: 170