French Food Friday - Sausages with green lentils

 

Bonjour mes belles,

What a strange week it has been, weather wise. One day it is 12 degrees and the next day we have a high  5 degrees. Rain, snow, sunshine - you name it and we have it.

As today is a 5 degree day, we are enjoying a warming and comforting dish made with lentilles and toulouse saussages. For those of you that do not eat meat, you could use vegetarian sausages or just not include the sausages. This is one of my favourite cold weather recipes and I am sure you will love it as much as we do.

Sausages with green lentils

INGREDIENTS

2 tbsp olive oil

60 gm bacon, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp red wine vinegar

250 ml white wine

500 ml (2 cups) veal stock

200 gm (1 cup) fine green lentils, rinsed

1 tsp Dijon mustard

4 thyme sprigs

1 fresh bay sprig

4 pork sausages (about 130 gm each)

¼ cup coarsely chopped flat-leaf parsley

METHOD

1. Heat half the olive oil in a saucepan over high heat, add bacon, vegetables and garlic and stir occasionally until vegetables start to soften (5 minutes). Add vinegar, then wine, then stock, lentils, mustard and herbs, reduce heat to medium-high and stir occasionally until lentils are tender (20-25 minutes).

2.Meanwhile, heat remaining oil in a frying pan, add sausages and turn occasionally until browned and cooked through (8-10 minutes). Remove from heat, thickly slice, add to lentils with parsley, season to taste and serve immediately.

Bon fin de semaine a tous ♥

Leeann x