Lentilles Dupuy avec du Chou Frisé et Andouille

Sounds fancy, don’t it?

Boy have I got you fooled! It’s totally not fancy at all. Just french. 😉

We don’t eat our lentils around here nearly often enough. But I’ve been attempting to eat down our store of dried goods. These lentils had been hanging around much too long. Not that they ever go bad, but…well, I’d just like to go buy some fresher ones. But first I had to eat the old ones. 

I found this amazing recipe from PBS Food, then I did my usual switch a few things around, and add stuff to it, routine. I hope you like this as much as we did. It was even loved by my five-year-old (except for the sausages, we had to fix her a hot dog to go with this. Must work on that tender tongue of hers!)

Lentilles Dupuy avec du Chou Frisé et Andouille
Serves 4
Rustic lentils, bright green kale, and spicy roasted sausages. It doesn't get much more autumnal!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 large parsnip (or two smaller ones), diced
  3. 1 carrot, diced
  4. 1 celery stalk, diced
  5. 1 onion, chopped
  6. 2 teaspoons garlic, minced
  7. 1/2 teaspoon rosemary
  8. 1 teaspoon thyme
  9. 1 bay leaf
  10. 1½ cups dupuy lentils (or green lentils)
  11. 1 quart chicken stock or vegetable stock
  12. 1 teaspoon dijon mustard
  13. splash red wine vinegar
  14. ½ teaspoon smoked paprika
  15. ½ teaspoon kosher salt
  16. 3 large handfuls of kale, chopped
  17. 1 pound of andouille sausages
Instructions
  1. Heat oil in dutch oven over medium-high heat. Saute parsnip, carrot, celery, and onion til slightly browned. Add garlic and saute for 2 minutes longer. Add rosemary, thyme, bay and lentils and stir well to coat lentils in oil. Add stock. Cover and bring to a biol. Reduce heat to medium-low and simmer for 30-40 minutes. Add mustard, vinegar, paprika and salt. Then put all of kale on top of lentils and put on lid. Let kale wilt for 5 minutes, then stir into lentils.
  2. While lentils are cooking roast sausages in oven set to 425° til browned and crispy on the skin.
  3. Serve lentils in bowl with a sausage on top.
Adapted from from PBS Food
Adapted from from PBS Food
Motley Oklahoman http://www.motleyoklahoman.com/

 

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