Easy

Carrot

unit

Salt

Shallot

Green lentils

Laurel leaves

Morteau sausage

Lentil sausage casserole

<h5>2 min</h5><p>Wash 300 g of green lentils under running water (other lentil varieties are possible of course).</p><p>Preheat your oven to 200°C (390°F).</p>

<h5>7 min</h5><p>Prepare the aromatic garnish:</p><p>Peel and roughly chop 1 carrot.</p><p>Peel and halve 1 shallot.</p>

<h5>2 min</h5><p>In an oven-safe casserole dish, or terrine, pour the washed lentils.</p><p>Place the carrot pieces, shallot and bay leaf in it.</p>

<h5>2 min</h5><p>Put 1 Morteau sausage on top, which you will have pricked all over with a small sharp knife.</p>

<h5>2 min</h5><p>Pour in 750 g of water and salt lightly (the sausage will salt the dish).</p>

<h5>50 min</h5><p>Cover and bake for about 50 minutes.</p><p>Taste the lentils to check for doneness, they should be quite tender, and there should be very little, if any, liquid left in the bottom of the terrine.</p>

<p>Serve at the table, in the terrine, or on a plate, with the sausage cut into thick slices.</p>

Easy

65 min

Meat

Main course

Servings

4

Nutrition

/ per serving

Directions

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