Lentilles aux Saucisses Alsacienne (Alsatian Lentil and Sausage Stew)
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Ingredients
- 6 frankfurter sausages
- 250 g puy lentils, rinsed
- 100 g smoked bacon lardons
- 2 carrots, diced
- 1 onion, finely diced
- 2 garlic cloves
- 600 ml chicken stock
- 2 bay leaves
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 543 kcal
- Protein
- 28.9 g
- Carbohydrate
- 41.7 g
- of which sugars
- 6.7 g
- Fat
- 26.1 g
- of which saturates
- 8.6 g
- Fibre
- 8.7 g
- Salt
- 3.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the bacon lardons, onion and carrots for 8 minutes until softened.
- 2
Add the garlic and puy lentils and stir well, then pour in the chicken stock and add the bay leaves.
- 3
Bring to a simmer and cook for 25 minutes until the lentils are tender, topping up with a splash of water if it gets too thick.
- 4
Add the frankfurter sausages for the final 8-10 minutes of cooking until heated through.
- 5
Remove the bay leaves, season well and serve.
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