55 mín

Morteau sausage PGI and stewed Puy lentils PDO

Name: Morteau sausage PGI and stewed Puy lentils PDO
Prep time: 5 min
Cook time: 50 min
Yield: 4
Ingredients: 500.00 gr Puy Lentils PDO; x 1.00 Saucisse de Morteau PGI; x 1.00 Carrot; x 1.00 White onion; 1.00 L Beef stock; 1.00 tablespoon Vallée des Baux-de-Provence Olive Oil PDO; Freshly ground black pepper; 1.00 tablespoon Burgundy Mustard PGI

A culinary icon of the Franche-Comté region, the Morteau sausage is protected by an IGP. This delicious traditional smoked sausage is a natural pairing to the Puy lentils PDO. A winter French must-eat, so comforting to tuck in!

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Tiempo de preparación

5 mín

Ingredientes Para

Lenteja de Puy DOP

500 gr Ver la ficha
Reconfortante

Salchicha de Morteau IGP

x 1 Ver la ficha
Carrot x 1
White onion x 1
Beef stock 1 L
Aceite de oliva DOP Vallée des Baux-de-Provence

1 tablespoon Ver la ficha
Freshly ground black pepper
Salsas y Condimentos

Mostaza de Bourgogne IGP

1 tablespoon Ver la ficha

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Preparación

Chop the onion and dice the carrot. Rinse the lentils.

In a pot on medium heat, drizzle the olive oil, add the onion, cook for 3 minutes then add the carrot, and cook for another 3 minutes.

Add the lentils, the stock, the whole Morteau sausage and season with black pepper. Simmer on low heat for 15 minutes (tiny bubbles should appear at the surface), then cover with the lid and cook for 30 more minutes, until the lentils are cooked - soft but not mushy.

Slice the Morteau sausage and serve with the lentils and Dijon mustard.