Lentil & Sausage Cassoulet

Directions

1. Pre-heat an oven to 350⁰F (180⁰C).
2. In a large cassoulet pan or Dutch oven over a medium to high heat, render bacon to crispy lardons. Reserve bacon. Using the fat remaining in the pan, brown the sausage pieces. Remove sausage and reserve, leaving fat in pan.
3. Sauté onions and garlic in pork fat. When they onions begin to caramelize, add thyme, rosemary, and lentils and stir well to coat in the pork fat.
4. Add tomatoes, stock, reserved bacon, and sausage and remove from the heat.
5. Cover pan or Dutch oven and bake for 30 minutes.
6. While the cassoulet is baking, combine breadcrumbs and butter in a bowl.
7. Remove cassoulet from oven and cover the baked cassoulet with breadcrumb mixture and return uncovered to the oven, baking for another 20 minutes.
8. Remove from oven, garnish with parsley, and serve.