by Babette's Feast
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my 26 recipes »
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Babette's Feast's Notes:
Expand9 ounces Green lentils, preferably "Lentils du Puy" Ask a question about this ingredient
1 onion studded with a clove and 3 black peppercorns Ask a question about this ingredient
1 bouquet garni (3 sprigs of thyme, 3 sprigs of parsley and 1 bay leaf) Ask a question about this ingredient
18 ounces pork Lyon Sausage or dry sausage Ask a question about this ingredient
2 medium potatoes Ask a question about this ingredient
Parsley leaves for decoration Ask a question about this ingredient
Fleur de Sel for finishing touch Ask a question about this ingredient
6 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
2 tablespoons Cider vinegar Ask a question about this ingredient
Make the bouquet garni by making a bundle with 3 sprigs of thyme, 3 sprigs of parsley and 1 bay leaf tied with kitchen string.
Ask a question about this stepPick through and wash the green lentils and cook in a large pot with 8 cups of water. Bring to a boil and cook for 5 minutes.
Ask a question about this stepDrain. Put back in the pot with the onion with the clove and the bouquet garni. Cover with boiling water, bring to a boil, cover with lid, allow to simmer for 15 minutes (for cooking time please check the instructions in your package). Season with salt and cook 3 minutes more covered with lid.
Ask a question about this stepWash the potatoes thoroughly leaving them whole with skin on.
Ask a question about this stepPrick the sausage piercing the skin.
Ask a question about this stepBring a pot with water to a boil and add the potatoes with the skin and the pork sausage and allow to cook at medium low heat until potatoes are cooked through.
Ask a question about this stepMake a vinaigrette sauce by whisking together the olive oil, the vinegar, salt and pepper.
Ask a question about this stepPeel the potatoes and cut in slices or in cubes (this depends how rustic or modern you want to serve the dish). While still hot, drizzle with some vinaigrette.
Ask a question about this stepPeel the sausage and cut in slices or in cubes.
Ask a question about this stepDrain the lentils and season with some vinaigrette. Check seasoning and keep warm.
Ask a question about this stepServe still warm.
Ask a question about this stepFor a rustic presentation put the lentils in a serving dish with potato slices and sausage slices and sprinkle with some parsley.
Ask a question about this stepFor a modern presentation, put on the centre of the plate some lentils, potatoes and sausage pieces, drizzle a little olive oil, sprinkle some Fleur de Sel and garnish with a parsley leaf.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
