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Lentils.org

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Lentil & Sausage Cassoulet

Prep Time: 15 Minutes

Total time: 1 Hours 5 Minutes

Servings: 10

Sausage, bacon, lentils, onions, garlic, and generous herbs and spices baked and topped with breadcrumbs.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 lbs (1 kg) thick cut bacon, cut into lardons

    3 garlic pork sausages, quartered lengthwise, then cut into small segments

    2 cups (500 mL) yellow onion, roughly chopped

    2 Tbsp (30 mL) garlic, minced

    1 tsp (5 mL) fresh thyme, picked

    2 tsp (10 mL) fresh rosemary, picked and minced

    2 cups (500 mL) whole red lentils, dry

    2 cups (500 mL) canned chopped tomatoes

    1 quart (1 L) low-sodium chicken stock

    2 cups (500 mL) Italian-style breadcrumbs

    2 Tbsp (30 mL) unsalted butter, melted

    2 Tbsp (30 mL) flat leaf parsley, minced


Directions

  1. Pre-heat an oven to 350⁰F (180⁰C).
  2. In a large cassoulet pan or Dutch oven over a medium to high heat, render bacon to crispy lardons. Reserve bacon. Using the fat remaining in the pan, brown the sausage pieces. Remove sausage and reserve, leaving fat in pan.
  3. Sauté onions and garlic in pork fat. When they onions begin to caramelize, add thyme, rosemary, and lentils and stir well to coat in the pork fat.
  4. Add tomatoes, stock, reserved bacon, and sausage and remove from the heat.
  5. Cover pan or Dutch oven and bake for 30 minutes.
  6. While the cassoulet is baking, combine breadcrumbs and butter in a bowl.
  7. Remove cassoulet from oven and cover the baked cassoulet with breadcrumb mixture and return uncovered to the oven, baking for another 20 minutes.
  8. Remove from oven, garnish with parsley, and serve.

Nutritional Information

  • Serving Size: 1 ½ cups (375 mL)
  • Per serving:
  • Calories 760
  • Total Fat 42 g
  • Saturated Fat 16 g
  • Cholesterol 105 mg
  • Carbohydrates 51 g
  • Dietary Fibre 9 g
  • Sugar 7 g
  • Protein 46 g
  • Sodium 2078 mg
  • Potassium 650 mg
  • Folate 8 mcg