- 1 Morteau sausage
- 210g red lentils
- 4 shallots
- 1 small stick of celery
- 2 tbsp low fat single cream (5% fat content)
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 sprigs thyme
- 2 bay leaves
- 1 tsp Espelette pepper
- Freshly ground pepper
Preparation: 15 minutes
Cooking: 35 minutes
- Immerse the Morteau sausage in a pan of cold water and simmer for 35 minutes.
- Meanwhile, peel the shallots and cut in half lengthways. In a small pan, gently sauté the shallots for 5 minutes in 1 tbsp olive oil.
- Add balsamic vinegar and 75ml of water. Season, cover and cook for a further 15 minutes. Remove the lid and cook for another 5 minutes to ensure the sauce has thickened enough to coat a spoon.
- Pour the lentils in a second pan of salted boiling water. Add the thyme, bay leaves, finely chopped celery stick and Espelette pepper.
- Cook for 5 minutes on a low heat.
- Drain the lentils reserving a little cooking water in the pan. Add the cream, mix well and check seasoning, adding salt and pepper if required.
- When the sausage is cooked, slice and arrange on four plates. Serve with the confit shallots and small bowls of lentils.