Toulouse Sausage with Lentils

Ingredients

Quantities are for one portion.

• 150 mlchicken stock
• 15 mlolive oil
• 80 gdry puy lentils
• salt and pepper to taste
• 1onion, finely diced
• 1bay leaf
• 150 gtoulouse sausage (or thick pork sausage)
• 50 gsmoked bacon, diced
• 1carrot, finely diced

Method

1. Rinse the dry lentils thoroughly in cold water.
2. Heat the olive oil inside a pot. Crisp the diced bacon quickly, then add the finely diced carrot and onion until soft.
3. Introduce the lentils and bay leaf into the pot. Pour the chicken stock over the ingredients and bring to a simmer.
4. Cover and cook slowly until the lentils drink the stock and become genuinely creamy.
5. Meanwhile, heat a separate pan and gently brown the thick sausage on all edges until cooked entirely through.
6. Once the lentils are tender, taste and quickly adjust the seasoning.
7. Spoon the rustic lentils into a bowl and serve directly topped with the seared sausage.