LENTIL AND GARLIC SAUSAGE CASSOULET
Steps:
- Bring bacon and 8 cups water to boil in a large pot (bacon should be submerged). Attach bay leaf to whole onion by piercing it with cloves; add to pot. Reduce heat to medium. Simmer bacon, turning occasionally, until tender, about 1 hour. Transfer to a plate and let cool. Strain broth through a fine-mesh sieve into a large bowl. Skim off fat from surface and discard. Combine strained broth and lentils in a large saucepan. If necessary, add more water to cover lentils by 1/2 inch. Bring to a simmer and cook, stirring occasionally, until lentils are just tender but not mushy, 18-20 minutes. Drain lentils, reserving broth. Transfer lentils to a large bowl. Preheat oven to 375°. Heat oil in a large skillet over medium heat. Add minced onion, carrots, celery, and cayenne; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly colored, 7-8 minutes. Add garlic, sage, and thyme; stir for 1 minute. Transfer to bowl with lentils. Cut skin from cooled bacon; discard skin. Cut bacon crosswise into 1/3-inch-thick slices. Add to lentils; toss mixture gently until well combined. Season with salt and pepper. Transfer mixture to a 3-qt. baking dish. Distribute sausage evenly over lentil mixture, gently pushing into lentils. Moisten lentils with reserved broth to barely cover (2-2 1/2 cups; add water if needed). Combine breadcrumbs with butter in a medium bowl; season lightly with salt and pepper. Toss to combine. Sprinkle evenly over lentil mixture; cover dish tightly with foil and place on a rimmed baking sheet. Bake cassoulet for 45 minutes. Remove foil; bake until breadcrumbs are golden and juices are simmering, 25-30 minutes. Let cassoulet rest for 15 minutes before serving. Sprinkle with parsley and chives; serve with Dijon mustard and cornichons, if desired.
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Athena Medrwn
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as the pictures. I'm not sure what went wrong.
Mar Edwards
[email protected]This dish is a bit bland. I would add more spices next time.
Sandra Montejano
[email protected]I wasn't sure how I would like this dish, but I was pleasantly surprised. It's a great way to use up leftover lentils.
kieshawn mays
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Ahmad Sha
[email protected]I added some chopped carrots and celery to this dish, and it was even better.
Faiza Mohammed
[email protected]I made this dish in my slow cooker, and it turned out great. It's a great way to have a delicious meal without a lot of effort.
Angela Clayson
[email protected]This dish is a great way to get your daily dose of protein and fiber.
Z Fam
[email protected]I love the combination of lentils and sausage in this dish. It's a great way to use up leftover lentils.
Edmin Eddie
[email protected]This recipe is easy to follow and produces a delicious and hearty dish. I will definitely be making it again.
Itzel Vazquez
[email protected]I made this dish for a potluck, and it was a big success. Everyone loved it!
Jeff Cosner
[email protected]This was my first time making cassoulet, and I was really happy with how it turned out. The lentils were cooked perfectly, and the sausage and garlic added a delicious flavor.
Rao Saqib
[email protected]Lentil and Garlic Sausage Cassoulet was a hit! The flavors of the lentils, sausage, and garlic blended perfectly. The dish was hearty and filling, and leftovers were even better the next day.