My Favourite Lentil Cassoulet

Name: My Favourite Lentil Cassoulet
Cuisine: European
Ingredients: 2 x Toulouse Sausage (or replace with Polish smoked Kielbasa) cut into slices; 4 pork shoulder steaks (look for those nicely marbled ones, cut into chunks; 2 carrots diced; 1-2 celery sticks chopped; 500g lentils (or more depending on how think you like your soup; 1 large onion diced; 2 bay leaves; 4 cloves of garlic minced; 100g bacon lardons (smoked); 500ml stock using 1-2 pork or vegetable stock cubes

7 steps

A fabulously hearty soup that is easy to make and perfect for those chilly winter days.

Updated at: Thu, 17 Aug 2023 02:46:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories452.3 kcal (23%)

Total Fat14.3 g (20%)

Carbs44.6 g (17%)

Sugars3.2 g (4%)

Protein37 g (74%)

Sodium545.8 mg (27%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2Toulouse Sausage

or replace with Polish smoked Kielbasa, cut into slices

4pork shoulder steaks

look for those nicely marbled ones, cut into chunks

500glentils

or more depending on how think you like your soup

100gbacon lardons

smoked

500mlstock

using 1-2 pork, or vegetable stock cubes

Instructions

Step 1

Soak the lentils in cold water for at least 12 hours and rinse

Step 2

Chop all vegetables and cut the the pork shoulder steaks into cubes Season the pork with salt and pepper

Step 3

Brown the pork shoulder in a deep, large pan with a little oil. Set aside.

Step 4

Next fry the sausage slices and the bacon lardons until browned. Set aside.

Step 5

Add the diced onions to the pan, and sauté them in the sausage/lardon fat, until transparent (approx. 3 mins) Add the garlic and then the onions and carrots.

Step 6

Finally add the lentils, bay leaves, browned meat & sausage, stock and water (water level about 3cm above the lentils). Cover the pot and let it cook covered over medium heat until the lentils are soft, approx. 40 mins, checking on them from time to time to make sure the lentils are under water. If needed, add a bit more water.

Step 7

Serve by itself, or with a drizzle of olive oil and a splash of vinegar.