This hearty sausage and lentil recipe comes straight from my trusted butcher. It's affordable, quick to prepare, and packed with flavor—a real family pleaser that friends rave about too.
- 4 Montbéliard sausages
- 200 g bacon bits
- 500 g green lentils
- 1 onion
- Salt and pepper
1. Rinse the lentils and place them in a Dutch oven with three times their volume in cold water. Simmer on low for 30 minutes.
2. Season lightly with salt and pepper.
3. Poach the sausages in a large pot of simmering water for 20 minutes.
4. Peel and thinly slice the onion, then brown it with the bacon bits in a pan.
5. Drain the cooked lentils, reserving the broth. Combine them in the Dutch oven with the sausages, bacon-onion mixture, and a splash of broth.
6. Cover and simmer for 30 minutes.
Your comforting sausage and lentil stew is ready! Dig in.
Avoid pricking the sausages to preserve their smoky flavor in the broth. Go easy on the salt—the bacon adds plenty.
- 4 Montbéliard sausages: 500 g at €9.64/kg = €4.82
- 500 g green lentils: €1.64/kg = €0.82
- 200 g bacon bits: €6.20/kg = €1.24
- 1 onion (125 g): €1.85/kg = €0.23
Total: €7.11 for 4, or just €1.78 per person. Skip the appetizer—this dish stands alone!
