Best 2 Lentil And Garlic Sausage Cassoulet Recipes

Embark on a culinary journey to the heart of French comfort food with "Lentil and Garlic Sausage Cassoulet", a hearty and flavorful dish that embodies the essence of rustic French cooking. This delectable casserole combines the earthy goodness of lentils with the savory richness of garlic sausage, all nestled in a luscious tomato-based broth. Accompanying this main course are three tantalizing recipes: a refreshing Lentil Salad with Lemon-Tahini Dressing, a zesty Salsa Verde that adds a vibrant touch to any dish, and a classic Crème Brûlée for a sweet ending to your culinary adventure.

**Lentil and Garlic Sausage Cassoulet:**
- A hearty and comforting dish featuring tender lentils, succulent garlic sausage, and a flavorful tomato broth.
- Slow-cooked to perfection, the cassoulet exudes a symphony of flavors that will warm your soul on a chilly evening.

**Lentil Salad with Lemon-Tahini Dressing:**
- A light and refreshing salad that showcases the delicate flavors of lentils, complemented by a tangy lemon-tahini dressing.
- Perfect as a side dish or a light lunch, this salad is a delightful balance of flavors and textures.

**Salsa Verde:**
- A vibrant and herbaceous sauce made with fresh herbs, capers, and anchovies, creating a zesty and flavorful condiment.
- Elevate your dishes with this versatile sauce, whether it's grilled meats, roasted vegetables, or simply drizzled over a piece of crusty bread.

**Crème Brûlée:**
- A classic French dessert that combines a rich custard base with a caramelized sugar topping.
- Indulge in the velvety smoothness of the custard and the contrasting crunch of the caramelized sugar for a truly decadent experience.

Let's cook with our recipes!

SAUSAGE WITH GARLIC LENTILS

Sausage with Garlic Lentils image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h9m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 pound lentils
1 fresh bay leaf
1 small onion, peeled and halved
4 large cloves garlic, grated or minced
1/3 cup extra-virgin olive oil
8 fresh sausages, pork, chicken or lamb, hot or sweet
1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped
Salt and freshly ground black pepper

Steps:

Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.

SAUSAGE CASSOULET

Sausage cassoulet image

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer

Provided by Liberty Mendez

Categories Dinner, Main course, Supper

Time 6h40m

Number Of Ingredients 16

Ingredients

1 tbsp vegetable oil
12 Toulouse-style sausages
200g bacon lardons
2 onions , finely chopped
2 celery sticks, finely chopped
2 garlic cloves , crushed
1 tbsp smoked paprika
½ bunch of thyme , leaves picked and roughly chopped
200ml white wine
400g can chopped tomatoes
200ml chicken or veg stock (fresh or 1/2 a stock cube crumbled in 200ml water)
400g can butter beans , drained and rinsed
400g can haricot beans , drained and rinsed
1 tbsp caster sugar
1 tbsp red wine vinegar
crusty bread , to serve (optional)

Steps:

Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium

Tips:

Soak the lentils: Soaking the lentils overnight or for at least 4 hours will help them cook more evenly and quickly. If you're short on time, you can also boil the lentils for 10 minutes before draining and rinsing them.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables, so feel free to add whatever you have on hand. Some good options include carrots, celery, parsnips, turnips, and kale.
Don't overcrowd the pot: Make sure there's enough space in the pot for the lentils and vegetables to cook evenly. If the pot is too crowded, the lentils will take longer to cook and may not cook evenly.
Season to taste: Be sure to taste the cassoulet before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Serve with crusty bread or rice: Cassoulet is a hearty and filling dish that can be served as a main course or a side dish. It's especially good with crusty bread or rice, which can be used to soak up the flavorful sauce.

Conclusion:

This lentil and garlic sausage cassoulet is a delicious and easy-to-make dish that's perfect for a cold winter day. It's packed with protein and fiber, and it's also a good source of vitamins and minerals. So next time you're looking for a hearty and flavorful meal, give this recipe a try.