Toulouse sausages with Puy lentils and exiled hens

Our hens are in exile; they have been forced from their homeland by an overabundance of horses. Four was fine, desirable even; it created a cosy ‘chicken sandwich’ environment. But the newly-arrived pony was the final straw – she’s a Quadruped Lout Too Far and a tiny bit scornful perhaps at the deference required to lay an egg.

So they’ve set up camp on the fourth-floor shelf of the workshop on some torn-up sheets. Not without much shrill, dyspeptic screeching, I might add. I feel a bit bad that all they found for their nest was old sheets and not pashminas, but such is the life of a hen. I only discovered their new hideout because, reaching for an old sheet to clean my saddle, I unwittingly scrambled an egg at my feet. I assume they think that the workshop is horseproof – I’m afraid they’re in for a surprise ;-)

Puy Green Lentils (grown on the vocanic soil of the ‘Massif Central’) are prized above other lentils for their strong peppery flavor and firmness, even after cooking. High in fiber and protein, they also contain dietary fibre, folate, vitamin B1, and minerals. As if all that isn’t enough, they also have a very low GI (glycemic index).

Ingredients (serves four)

4 Toulouse sausages

1 tablespoon olive oil

1 small red onion, peeled and chopped

3 cloves of garlic, peeled and finely chopped

5 mushrooms, peeled and sliced

3 medium sized carrots, peeled and cut into 3cm pieces

1 tin (400g) of plum tomatoes

200g of Puy lentils

2 sprigs of rosemary

1 bay leaf

250ml chicken stock

seasoning to taste: sea salt, fresh black pepper, paprika

Preheat the oven to 150°C. If you have a griddle pan, griddle the sausages briefly. If not, searing them will do just as well. Gently fry the onions, garlic and mushrooms in olive oil to soften them. Add the griddled/seared sausage, the plum tomatoes and carrots and continue to heat. Add the lentils, chicken stock, herbs and seasoning and bring back to a gentle simmer. Cook in the oven for about 45 minutes, checking from time to time that there is enough liquid – the lentils absorb an enormous amount.

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9 responses to “Toulouse sausages with Puy lentils and exiled hens

  1. Another fabulous healthy hearty supper. Keep them coming, they are all SO divine.

  2. I’ve never heard of Puy Green Lentils, but they sound like nutritional powerhouses :) Sorry to hear about the egg-scrambling-by-foot, but love your sausage and lentil dish! Happy Holidays!

  3. Hee hee, I love the chicken sandwich comment – and I’ve so been there with equine louts!
    This looks delicious, I’ve never tried Toulouse sausages but I love most types and Puy lentils :-)

  4. Without a doubt, frequently!

  5. I cook on Sundays with a girlfriend. Today we made this dish. It came out amazing! The only changes, were to have 6 sausages instead of 4 (it makes closer to 6 servings), and next time I’d put in more carrots (5 instead of 3). Otherwise, perfection! Oh, and it’s really yummy over polenta, which is how I ate it for dinner. Thank you for such an amazing dish, it was delectable!!

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