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
Nutrition (per serving)
- Calories
- 731 kcal
- Protein
- 39.8 g
- Carbohydrate
- 47.4 g
- of which sugars
- 7.9 g
- Fat
- 39.7 g
- of which saturates
- 13.7 g
- Fibre
- 10.1 g
- Salt
- 4.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Dice the onion, carrots, and celery. Fry in the same pan with a splash of oil for 6 minutes until softened.
- 3
Rinse the lentils and add to the pan with the thyme, stock, and mustard. Stir well.
- 4
Return the sausage slices to the pan. Bring to the boil, then reduce to a gentle simmer.
- 5
Cook uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and the broth has reduced. Season and serve.
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