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Lentils & Morteau Sausage: A Tasty Delight.


1 Chop and dice the onion. Peel and chop the carrot into very small pieces. Dissolve the half chicken bouillon cube in 1 liter of boiling water.

2 Heat the oil in a casserole dish. Brown the chopped onion. Add the carrot along with the bacon, and let it cook for 1 to 2 minutes (the bacon should not be crispy).

3 Add the reserved water, not all of it (it is better to add more during cooking if necessary), the lentils, and the bouquet garni. Season with pepper and add nutmeg. Do not add salt.

4 Also add the sausages without pricking them. Cook over low heat for 15 minutes. There should only be very small bubbles.

5 To add a good taste, after this time, prick the sausages into the lentils, and let the cooking continue for 30 to 40 minutes (the cooking time depends on the quality of the lentils). Adjust the seasoning at the end of cooking.

To finish, before serving, cut the sausages into small or large slices.