Ingredients for 4 people
To be prepared the day before:
In a casserole dish, place your sausage and prick it with a fork. Sprinkle with Beaujolais. Let the sausage soak overnight in the refrigerator.
To be prepared the same day:
In the casserole, add a bay leaf and a sprig of thyme. Then put the casserole on the gas over low heat for about thirty minutes. At the end of these 30 minutes, take the sausage out of the casserole and put it in an aluminum foil aside.
Now it's time to take care of the lentils. Place them in a saucepan with cold water. Bring everything to a boil gradually.
Once cooked, drain them and pour them into a sauté pan. Cut your carrots into thin strips and add them to the lentils. Also add the onion.
Prepare the chicken broth with 50cl of water, and add it to the mixture. Add the garlic. Season with salt and pepper to taste before cooking over low heat for 30 to 40 minutes.
Take advantage of this time to reduce the wine where the sausage has cooked. Then sprinkle the lentils. Then cut your bacon into pieces, as well as your sausage into slices, and mix everything with the lentils.
Cook for a few more minutes, and the dish is ready to be served.
