A tasty french recip for sausage and lentil stew that is simple to make, sausage and lenses is a agency favorite in France. My French Neighbour Taught Me To Make This Stew and I’ve Added A Couple of Optional Things that Add Flavour, Though I Know Purists of FRENCH CUISINE WILL SHUDDER!
French Sausage and Lentil Stew for 4 individuals
280g Green Lentils
8 Spicy Sausages (2 per private or one huge sausage reminiscent of a toulouse sausage)
1 Yellow Onion
2 carrots
Knob of Butter (OR A Little Olive Oil)
800ml (1.5 pint) Water
Chicken (gold pork) Cube inventory
Salt and Pepper
Optional 2 Garlic Cloves
Optional Sprig of Thyme
Optional Bay Leaf
Peel and lower the onions and carrots into assume tarices.
Heat the Butter (or olive the place should you want), add the onions and carrots and sautéed for 3 to 4 minutes, stirring sometimes. If you need to use the garlic for additional flavour, skinny and add to the combination.
Rinse The Lentils Before You Use them and verify the Cooking Times. Puy Green Lentils Generally Cook in 30 Minutes Some Varieties Take Longer, If they do, Soak the Lentils in Water Before Hand To Reduce the Cooking Time.
Add the Lentils and Cook for Another 2 minutes, Stir Constantly.
Season with salt and pepper and add the THYME and bay leaf should you used them and stir.
Add the water and cook dinner for quarter-hour over Medium Heat.
Add the SAUSAGES (If you’re utilizing Toulouse SAUSAGES WHICH ARE BIGGER, however them in half). Cover and Continue Cooking for a Further 15 Minutes Over A Medium Heat.
Make positive the lentils are cooped by means of.
Delicious with a baguette!
Ps you would add a tin of tomatoes and cut back the water.
Janine Marsh is the Author of Several Internationally Best Selling Books about France. Her newest e-book How to be French – A Celebration of the French Lifestyle and Art De Vivre, is out now – A Look on the French Way of Life. Find All Books on Her Website Janinemarsh.com
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