Toulouse Sausage and Puy Lentil Hotpot

Ingredients

• 8 Toulouse sausages
• 250 g Puy lentils
• 2 carrots
• 2 celery sticks
• 1 onion
• 700 ml beef stock
• 2 tsp Dijon mustard
• 1 tsp thyme

Method

1. 1

   Brown the Toulouse sausages in a dry casserole pan over medium-high heat for 5–6 minutes. Remove and slice into thick rounds.

2. 2

   Dice the onion, carrots, and celery. Fry in the same pan with a splash of oil for 6 minutes until softened.

3. 3

   Rinse the lentils and add to the pan with the thyme, stock, and mustard. Stir well.

4. 4

   Return the sausage slices to the pan. Bring to the boil, then reduce to a gentle simmer.

5. 5

   Cook uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and the broth has reduced. Season and serve.