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Blood sausage with lentils

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Blood Sausage with Lentils (or) Boudin Noir with Puy Lentils
Serves 2

4 cloves garlic, smashed but skin on
1/2 yellow onion, cut into thirds
1/2 cup puy lentils, rinsed
2 bay leaves
salt and black pepper
2 pints / 1 liter water
4 small or 2 large boudin noir
1/2 glass dry white wine
1/3 cup olive oil
juice of half lemon
1 teaspoon smooth Dijon mustard
(optional) 1/2 teaspoon minced tarragon

In a large saucepan, place garlic, onion, lentils, bay, salt and water.

Bring to a boil, then reduce to a simmer, and cook until lentils are a little softer than al dente but not mushy, 12-15 minutes.

In a sautée pan, heat 1 tablespoon of olive oil to a medium heat before adding boudin noir.

Allow skins to brown slightly before pouring in white wine and covering with tight-fitting lid.

Allow boudin to steam in wine and juices for 10 minutes.

Remove boudin carefully, turn heat to high and reduce juices by half. Reserve.

In a bowl, combine olive oil, lemon juice, dijon mustard and tarragon with a pinch of salt and black pepper, and whisk vigorously into a vinaigrette.

When lentils are cooked plate them with cooked boudin and pour over vinaigrette and reserved pan sauce.

Jonny and Amy Seponara-Mills blog at We Are Never Full.

Related post: Fagioli e Salsiccie alla Toscana: Pork and Beans

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The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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