Bonjour mes belles,What a strange week it has been, weather wise. One day it is 12 degrees and the next day we have a high  5 degrees. Rain, snow, sunshine - you name it and we have it.As today is a 5 degree day, we are enjoying a warming and comforting dish made with lentilles and toulouse saussages. For those of you that do not eat meat, you could use vegetarian sausages or just not include the sausages. This is one of my favourite cold weather recipes and I am sure you will love it as much as we do.
Sausages with green lentilsINGREDIENTS2 tbsp olive oil60 gm bacon, finely chopped1 carrot, finely chopped1 celery stalk, finely chopped1 onion, finely chopped2 garlic cloves, finely chopped1 tbsp red wine vinegar250 ml white wine500 ml (2 cups) veal stock200 gm (1 cup) fine green lentils, rinsed1 tsp Dijon mustard4 thyme sprigs1 fresh bay sprig4 pork sausages (about 130 gm each)¼ cup coarsely chopped flat-leaf parsley METHOD1. Heat half the olive oil in a saucepan over high heat, add bacon, vegetables and garlic and stir occasionally until vegetables start to soften (5 minutes). Add vinegar, then wine, then stock, lentils, mustard and herbs, reduce heat to medium-high and stir occasionally until lentils are tender (20-25 minutes).2.Meanwhile, heat remaining oil in a frying pan, add sausages and turn occasionally until browned and cooked through (8-10 minutes). Remove from heat, thickly slice, add to lentils with parsley, season to taste and serve immediately.
Bo...