Recipe: Morteau Sausage and Blonde Lentils from Planèze

1 In a large saucepan pour cold water with thyme and bay leaf and a little ginger, then place your sausage in it, cook for 40 minutes after boiling.

2 In a sauté pan, melt your duck fat then add your shallot halves, your carrot cubes and your small lardons, sweat covered gently for 8 minutes, add your drained lentils then moisten with 1 liter (1.1 qt) and a half of liquid water or broth, gentle cooking for 25 minutes, 5 minutes before the end salt (lightly).

3 Serve in beautiful deep, well-heated plates the boiling lentils and slices of Morteau.
There you have it, enjoy your meal.