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Lentils with Morteau Sausages, Smoked Bacon and Port

A hearty and flavorful one-pot dish combining lentils, Morteau sausages, smoked bacon, and port, perfect for cold days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g green or brown lentils
  • 2 pieces Morteau sausages
  • 200 g smoked bacon, diced
  • 1 piece onion, chopped
  • 2 pieces carrots, diced
  • 2 cloves garlic, minced
  • 1 liter chicken or vegetable stock
  • 100 ml port
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Rinse the lentils under cold water and set them aside.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the diced bacon and cook until it is crispy.
  4. Remove the bacon from the pot and set it aside, leaving the fat in the pot.
  5. Add the chopped onion and diced carrots to the pot. Sauté until they are soft.
  6. Stir in the minced garlic and cook for another minute.
  7. Add the lentils to the pot and stir well.
  8. Pour in the chicken or vegetable stock and bring it to a boil.
  9. Lower the heat and let it simmer for about 20 minutes.
  10. While the lentils are cooking, slice the Morteau sausages.
  11. After 20 minutes, add the sliced sausages, port, and crispy bacon back into the pot.
  12. Season with salt and pepper according to your taste.
  13. Let everything simmer together for another 15-20 minutes, or until the lentils are cooked to your liking.
  14. Garnish with fresh parsley if desired before serving.

Notes

Serve this dish warm in bowls, accompanied by crusty bread or a side salad. Leftovers can be stored in an airtight container for up to three days or frozen for up to three months.