by Babette's Feast
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Photo by Babette's Feast
Babette's Feast's Notes:
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9 ounces
Green lentils, preferably "Lentils du Puy"
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1
onion studded with a clove and 3 black peppercorns
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1
bouquet garni (3 sprigs of thyme, 3 sprigs of parsley and 1 bay leaf)
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18 ounces
pork Lyon Sausage or dry sausage
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2
medium potatoes
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Parsley leaves for decoration
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Fleur de Sel for finishing touch
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6 tablespoons
Extra Virgin Olive Oil
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2 tablespoons
Cider vinegar
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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 the hotline about this step!Pick 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 the hotline about this step!Drain. 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 the hotline about this step!Wash the potatoes thoroughly leaving them whole with skin on.
Ask the hotline about this step!Prick the sausage piercing the skin.
Ask the hotline about this step!Bring 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 the hotline about this step!Make a vinaigrette sauce by whisking together the olive oil, the vinegar, salt and pepper.
Ask the hotline about this step!Peel 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 the hotline about this step!Peel the sausage and cut in slices or in cubes.
Ask the hotline about this step!Drain the lentils and season with some vinaigrette. Check seasoning and keep warm.
Ask the hotline about this step!Serve still warm.
Ask the hotline about this step!For a rustic presentation put the lentils in a serving dish with potato slices and sausage slices and sprinkle with some parsley.
Ask the hotline about this step!For 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.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
