Lentil & Sausage Cassoulet
Prep Time: 15 Minutes
Total Time: 1 Hour 5 Minutes
Servings: 10
Sausage, bacon, lentils, onions, garlic, and generous herbs and spices baked and topped with breadcrumbs.
Ingredients
Directions
Nutrition
Ingredients
2 lbs (1 kg) thick cut bacon, cut into lardons
3 garlic pork sausages, quartered lengthwise, then cut into small segments
2 cups (500 mL) yellow onion, roughly chopped
1 tsp (5 mL) fresh thyme, picked
2 tsp (10 mL) fresh rosemary, picked and minced
2 cups (500 mL) whole red lentils, dry
2 cups (500 mL) canned chopped tomatoes
1 quart (1 L) low-sodium chicken stock
2 cups (500 mL) Italian-style breadcrumbs
Directions
- Pre-heat an oven to 350⁰F (180⁰C).
- 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.
- 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.
- Add tomatoes, stock, reserved bacon, and sausage and remove from the heat.
- Cover pan or Dutch oven and bake for 30 minutes.
- While the cassoulet is baking, combine breadcrumbs and butter in a bowl.
- Remove cassoulet from oven and cover the baked cassoulet with breadcrumb mixture and return uncovered to the oven, baking for another 20 minutes.
- Remove from oven, garnish with parsley, and serve.
Nutritional Information
- Serving Size: 1 ½ cups (375 mL)
- Per serving:
- Calories 760
- Total Fat 42 g
- Saturated Fat 16 g
- Cholesterol 105 mg
- Carbohydrates 51 g
- Dietary Fibre 9 g
- Sugar 7 g
- Protein 46 g
- Sodium 2078 mg
- Potassium 650 mg
- Folate 8 mcg
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