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  • 500 g du Puy Lentils

  • 6 cups chicken stock

  • 0.5 Onion peeled

  • 1 bunch Thyme

  • 1 tablespoon Butter

  • 2 shallots minced

  • 0.25 cup walnut oil or olive oil

  • 4 to 6 fat Sausages


  • 1.

    Put the lentils in a saucepan with the stock, onion, and thyme.

  • 2.

    Bring to a boil and simmer uncovered until cooked al dente, 25 to 35 minutes.

  • 3.

    If there is still a lot of liquid once the lentils are tender, drain it off.

  • 4.

    Discard the aromatics.

  • 5.

    Bring another pot of water to boil for the sausages.

  • 6.

    Prick the sausages with a fork to prevent them from bursting, add them to the boiling water, and cook them until they’re done. This will depend on the type of sausages.

  • 7.

    Melt the butter in a skillet and gently sauté the shallots until translucent.

  • 8.

    Add the lentils and reheat.

  • 9.

    Add walnut oil to moisten, and season with salt and pepper.

  • 10.

    When the sausages are done, slice them and serve them fanned atop a bed of lentils.

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Posted by LissaReport
A delicious and easy week-night meal. Even those who turn their nose up at lentils will be pleasantly surprised!