Traditional “sausage-lentils” version au gratin
- 300 g (10 oz) Le Puy green lentils
- 2 large sausages to cook
- 1 small onion
- 2 cloves
- 2 tomatoes
- A small tomato sauce jar
- A few slices of cheese you want: mozzarella, goat cheese, …
Cook the le Puy green lentils with the sausage in a large volume of water for 25 minutes, with the onion peeled and cut in 2 pieces in which you’ll have planted 2 cloves. Do not salt at the beginning of cooking.
2. Drain and rinse all. Place half of your lentils in the bottom of a gratin plate.
Cut your sausage into slices that you sprinkle on the surface of the lentils in the plate. Add a new layer with the remaining lentils.
3. Cut your tomato into slices, add to the surface of your dish. Cover of tomato sauce for good homogeneity, then add the slices of the cheese you have chosen above.
Bake about fifteen minute so that the cheese melts.
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