Lentils in mustard sauce with Lyon sausage

Name: Lentils in mustard sauce with Lyon sausage
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 can(s) (850 ml) Lentils with soup greens; 1 (approx. 200 g) stalk of leeks; 1 (250 g) Ham-meat sausage with garlic; 1 TABLESPOON butter/margarine; 100 g Whipped cream; 100 ml Milk; 1 TEASPOON Vegetable broth (instant); 2-3 TABLESPOONS sauce thickener; 2-3 TABLESPOONS grainy mustard; 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 7-10 Tbsp some parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

1 can(s) (850 ml) Lentils with soup greens
1 (approx. 200 g) stalk of leeks
1 (250 g) Ham-meat sausage with garlic
1 TABLESPOON butter/margarine
100 g Whipped cream
100 ml Milk
1 TEASPOON Vegetable broth (instant)
2-3 TABLESPOONS sauce thickener
2-3 TABLESPOONS grainy mustard
7-10 Tbsp salt, white pepper
1 pinch Sugar
7-10 Tbsp some parsley

Directions

1
French home cooking like in a bistro: rustic, but with a touch of refinement. With leek, garlic sausage and creamy mustard sauce, the canned lentils taste like "oh, là là!
2
Boil up about 1 l water in a pot. Put the lentils on a sieve, rinse if necessary and let them drip off. Clean the leek, carve lengthwise, wash well and cut into fine rings
3
Let the sausage stand in boiling water for about 10 minutes. Heat the fat in a pot. Sauté leek rings in it while turning. Mix in lentils and heat up
4
Bring cream, milk and 200 ml water to the boil. Stir in stock, thicken with sauce thickener and bring to the boil again. Stir in mustard. Season to taste with salt, pepper and sugar
5
Lift the sausage out of the water, remove the skin and cut into slices. Serve with lentil vegetables and sauce. Garnish with parsley. Serve with baguette