Lentil vegetables with Lyon sausage in mustard cream

Name: Lentil vegetables with Lyon sausage in mustard cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Plate lentils (cooking without soaking); 2 large carrots; 2 large potatoes; 1 Onion; 250 g Lyon sausage; 2 TABLESPOONS Oil; 500 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sugar; 3-4 Tbsp Vinegar; 200 g Whipped cream; 1 TABLESPOON medium hot mustard

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Plate lentils (cooking without soaking)
2 large carrots
2 large potatoes
1 Onion
250 g Lyon sausage
2 TABLESPOONS Oil
500 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Sugar
3-4 Tbsp Vinegar
200 g Whipped cream
1 TABLESPOON medium hot mustard

Directions

1
Simmer the lentils covered in 1 litre of water for about 30 minutes. In the meantime peel and wash the carrots and potatoes and cut them into small cubes. Peel and chop the onion. Cut sausage into fine slices.
2
Heat 1 tablespoon of oil. Sauté the onion in it. Add the lentils with the liquid, fill up with 1/2 litre stock, cook for another 10-15 minutes. Season to taste with salt, pepper, sugar and vinegar. Heat 1 tablespoon of oil.
3
Fry the diced vegetables for 1-2 minutes, season with salt and remove. Swivel the sausage slices in the frying fat and take them out. Deglaze roast with cream, boil down for 2 minutes at high heat. Season to taste with salt, pepper and mustard.
4
Arrange on plates.