I like to think of this as a cassoulet for cheaters. It takes nearly no time at all compared to the traditional fare that would take probably three days just to get the beans softened, then seeking out handmade sausage and duck confit. This was a fairly simple, cheap rendition – and no, not nearly quite as delicious but if you’re not going to make the real stuff, you might as well enjoy a variation.
1 can lentils
1/2 lb bacon – fried and chopped
1 medium onion, minced
2-3 medium carrots, diced
pinch of cayenne
salt and pepper, to taste
2 garlic cloves, minced
2 tsp fresh thyme, chopped
2 tsp fresh sage, chopped
1 lb garlic sausage or kielbasa cut on a diagonal (about 1/3″ thick)
2 cups breadcrumbs combined with 2 tbsp melted butter
Preheat oven 350F. Heat oil in a large skillet over medium heat. Add minced onion, carrots, celery, cayenne, salt and pepper. Stir occasionally until vegetables are soft and lightly coloured, 7-8 minutes. Add garlic, sage and thyme, and stir 1 minute. Transfer to oven-proof pot or casserole dish with lentils and chopped bacon.
Distribute sausage evenly over lentils (or stir in, as you like). Top with breadcrumbs, cover with lid/foil and bake, about 30 minutes. Remove lid and bake another 10 minutes.
Sorry no photos – I made this over the short time I had lost my iPhone 😦 but for pics and the full recipe, see Bon Appetit.