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 piquées300 g de petites pleurotes350 g de lentilles noires « Béluga »lavées*2 échalotes épluchées et taillées en 21 feuille de laurier1,5 litre de bouillon préparé (si possible)un peu de gingembre râpéquelques filaments de poivrons confitssel poivre du moulinbeurre et huile ou graisse de canard

By chef patrick ★ ★ ★ ★ ★ 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