Home / recipes / Slow cooked Green Lentils & Sausage -| French Bistro Recipes
11 August, 2018

Slow cooked Green Lentils & Sausage -| French Bistro Recipes

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This lentils and sausage recipe is a classic example on how to cook lentils using De puy green lentils. https://goo.gl/xfcsjr

the quality of the lentils with their super food power and the sausage used in this dish is what really makes it shine.

The two star ingredients in this easy lentil recipe are the world famous French green lentils (du Puy) combine with the Morteau sausages. Those two are coming from specific region mainly Auvergne region (central France) for the lentils and Franche Comté region for the sausage.

Two ingredients for a match made in heaven for this lentil dish:
The green lentils used for that dish have the ability of not splitting when cooked and as a result you get a nice full grainy pot of lentils instead of a bunch of floating lentils skins,
The Morteau sausages is a specialty from the Jura mountainous region in France and has a taste of their own where the sausages are smoked for at least 48 hours with sawdust from conifer and juniper.

Of course, if you are not in France it will be difficult to find all the ingredients especially the sausages so you will have to adapt. Now the good news is that Du puy lentils are actual now grown all over North America, Canada and Australia so any online or grocer should have them. For the sausage, you can virtually use any type of cook or uncooked pork sausages and you will still end up with great results.
As this is my own version of the recipe I have added some pork belly (it can be smoked or smoked) to boost the flavours in the lentils. In any case, this is really a one-pot lentils recipe to try at home.


500 grams lentils (Ideally Du puy Lentils)
2 liter water
1 carrots
0.5 onions
200 grams pork belly
4 cloves
2 twigs thyme
2 bay leaves
1 teaspoon salt
12 teaspoon juniper berries
4 Pork Sausage (or any other sausages you like)

Get the text the recipe on this link:

Bistro Lentils and Sausage

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