Lentil & Sausage Cassoulet – Lentils.org

Lentil & Sausage Cassoulet

  By lentilsorg      

December 7, 2021

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

  • Prep: 15 Minutes
  • Cook: 50 Minutes
  • 15 Minutes

    50 Minutes

    1 Hour 5 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size1 ½ cups (375 mL)
Calories760
Sodium2078 mg
Potassium650 mg
Protein46 g
Cholesterol105 mg
Sugar7 g
Total Fat42 g
Saturated Fat16 g
Total Carbohydrates51 g
Dietary Fiber9 g