Plat
Lentilles Saucisses (French Lentils and Sausage)
55 minPour 6Nutri-Score B€€
B
55 min
55 minLentilles Saucisses (French Lentils and Sausage)
recette de
Géraldine Leverd
@la.cuisine.de.geraldine
5 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
green Puy lentils (rinsed)Céréales400 g
bacon bits (diced)Viandes150 g- smoked sausage (cut into thick slices)Viandes2 morceaux
onion (thinly sliced)Fruits et légumes1 morceau
carrots (sliced into rounds)Fruits et légumes3 morceaux
celery stalks (finely diced)Fruits et légumes3 morceaux
garlic (minced)Fruits et légumes2 morceaux
tomato pasteÉpicerie15 g
ground cuminÉpices1 g
dry white wineBoissons80 ml
light chicken brothÉpicerie1,2 litres- bay leavesÉpices2 morceaux
- fresh thyme (sprigs)Fruits et légumes3 morceaux
black pepper (ground)Épices1 g- whole-grain mustard (for serving)Épicerie60 g
par portion
Nutrition
433kcal
- Glucides
- 48 g
- Protéines
- 24 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Cocotte
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Brown the meat
- Heat the Dutch oven and sauté the bacon bits until browned.
- Add the sliced smoked sausages and brown them, then set the meat aside.
- Étape 2
Soften the vegetables
- Add the onion, celery, carrots and garlic to the pot.
- Stir in the ground cumin and tomato paste and cook until the vegetables soften.
- Étape 3
Deglaze
- Pour in the dry white wine and scrape up the browned bits from the bottom of the pot.
- Étape 4
Add lentils and broth
- Add the green Puy lentils and the chicken broth.
- Return the meat to the pot with the bay leaves and thyme, then season with pepper.
- Étape 5
Simmer
- Bring to a gentle simmer, cover and cook until the lentils are tender.
- Étape 6
Serve
- Serve hot with a spoonful of whole-grain mustard.
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