Le-Puy Lentil Casserole

Le Puy Lenti CasseroleLentilles vertes du Puy are small, dark green lentils with a slightly nutty flavor. I like to use them in all kinds of salads (they keep their shape after cooking), but one of my favorite recipes is this warming lentil casserole. The lentils are cooked in a little red wine and drizzled with a tangy vinaigrette once cooked. I love to serve the lentils with grilled Merguez sausages, though you could also serve them with pan-fried halloumi for a vegetarian option. If you’d like, add a salad of Belgian endive and capers on the side.
Le-Puy Lentil Casserole
Serves 4

  • 3 shallots
  • 3 cloves of garlic
  • 3 carrots
  • 2 stalks of celery
  • 2 tbsps mild olive oil
  • 325g Puy lentils, rinsed and checked for stones
  • 400ml water
  • 350ml red wine
  • 1 tsp Herbes de Provence
  • 2 bay leaves, dried
  • salt (preferably fleur de sel) and freshly-cracked pepper
    8 thin, Merguez sausages
  • chopped flat leaf parsley

For the vinaigrette:

  • 3 tbsps extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard

Chop the shallots, garlic, carrots and celery finely. I prefer to do this in my food processor. Heat the oil in a heavy-bottomed casserole and add the vegetables. Gently cook for about five minutes on a gentle heat. Add the other tablespoon of oil, turn the heat up a bit and add the lentils. Stir through, add the water, wine and seasonings, but not the salt and pepper. Allow this to come to the boil and then immediately turn down the heat, cover and allow to gently cook for 30 minutes. Take the lid off the pan, season with salt and pepper, and turn the heat up a little higher. Continue to cook (without the lid this time) while you get on with grilling the sausages. Whisk all of the ingredients for the dressing, pour this over the warm lentils and top with the sausages. Sprinkle with the chopped parsley and serve with bread and a salad.


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