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For a hearty meal try this flavourful recipe for Toulouse sausages cooked with Puy lentils and wine
Servings: 2-4
Preparation Time: 10 minutes
INGREDIENTS
4 Toulouse sausages
1 tbsp olive oil
1 garlic clove chopped
1 onion finely chopped
1 celery stick finely chopped
1 carrot finely chopped
100g cherry tomatoes
200g Puy lentils
small bunch of thyme
150ml white wine
200ml chicken stock
salt and freshly ground pepper
Method
1. Preheat a griddle pan until hot. Cook the sausages on the griddle pan, browning them on all sides.
2. Meanwhile, heat the olive oil in a large, heavy-based saucepan. Add in the garlic, onion, celery and carrot and fry gently, stirring now and then, for 5 minutes.
3. Add in the cherry tomatoes, Puy lentils, thyme and white wine and cook for 5 minutes.
4. Add the chicken stock and the griddled sausages to the pan. Cover and cook for 30 minutes, until the lentils are tender. Season with salt and freshly ground pepper.
5. To serve, place the lentils in a serving dish and the sausages on top.
The green lentils from Le Puy are naturally rich in oligo elements, and exclusively cultivated without fertilizers on the high plains of Velay. It's the first dry vegetable, and the only lentils, to obtain the AOC label (Appelation d'Origine Controlée, label guaranteeing the quality and origin of products).
Preparation tips : lentils don't need to be sorted nor dipped. Before cooking, simply rinse them with cold water. About 60g of lentils for one person.
Cooking : if you use a pan, cook the lentils for 20 to 25mn with about 3 times their volume of water. If you use a pressure cooker, cook the lentils for 7 to 10mn with about 1 and 1/2 time their volume of water, drain after cooking.
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