Ingredients for 4 people
Prepare the day before:
In a casserole dish, place the sausage and prick it with a fork. Pour over the Beaujolais and let it marinate overnight in the refrigerator.
Prepare on the same day:
Add a bay leaf and sprig of thyme to the casserole. Simmer over low heat for 30 minutes. Remove the sausage, wrap in aluminum foil, and set aside.
Place the lentils in a saucepan with cold water and bring to a gradual boil. Once cooked, drain them and transfer to a sauté pan.
Cut the carrot into thin strips, chop the onion, and add both to the lentils. Prepare the chicken broth with 50cl of water and pour it in. Add chopped garlic, season with salt and pepper to taste, and cook over low heat for 30-40 minutes.
Meanwhile, reduce the marinating wine. Pour it over the lentils. Cut the bacon into pieces and the sausage into slices, then mix everything together. Cook a few more minutes and serve.
