Recipe: Chipolatas with Lentils

Name: Chipolatas aux lentilles
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 portions
Ingredients: 12 chipolatas artisanales légèrement piquées; 300 g de petites pleurotes; 350 g de lentilles noires « Béluga »lavées*; 2 échalotes épluchées et taillées en 2; 1 feuille de laurier; 1,5 litre de bouillon préparé (si possible); un peu de gingembre râpé; quelques filaments de poivrons confits; sel poivre du moulin; beurre et huile ou graisse de canard

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 5 min

Cook 25 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

12 artisanal chipolatas lightly spiced
300 g small oyster mushrooms
350 g black « Béluga » lentils washed*
2 peeled shallots cut in half
1 bay leaf
1.5 liters prepared broth (if possible)
a little grated ginger
a few threads of preserved peppers
salt and ground pepper
butter and oil or duck fat

Step-by-step directions

1 Start cooking your lentils: In a Dutch oven melt a little fat then add your shallots and bay leaf, pour in your lentils, let them sweat for 3 minutes then add your liquid (water or broth) and grated ginger, cook for 20 minutes at a gentle boil if you used water, salt five minutes before the end of cooking.

2 Meanwhile, pour a little fat into your pan, place your chipolatas and brown them well on all sides, then remove them to a covered dish.

3 Put your pan back with the remaining fat and sauté your oyster mushrooms in it for 4 to 5 minutes, salt and pepper then add your chipolatas sliced into pieces with the rendered juice, wait two minutes then cover and turn off the heat.

4 Test your lentils, drain them quickly removing the bay leaf, plate on nice hot plates, arrange your chipolata pieces and a few threads of preserved peppers and surround everything with the sautéed oyster mushrooms.
A savory « rustic » dish that is quick to prepare.

Pleurotes Chipolatas