• 2 Morteau sausages
  • 3 glasses of red lentils
  • 10 glasses (1.5l) vegetable stock
  • 1 jar confit tomatoes
  • 4 spring onions, chopped
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 small bunch parsley
  • Salt
  • Freshly ground pepper

Preparation: 10 minutes
Cooking: 25 minutes

  • Heat the olive oil in a pan and gently cook the finely-chopped spring onions for 5 minutes. Add the lentils and curry powder, cook for another minute.
  • Add the vegetable stock and cook on a medium heat for 15 minutes. Season towards the end of cooking. Keep warm.
  • While the lentils are cooking, cover the Morteau sausages with plenty of boiling salted water in a pan. Simmer for 15 minutes. Drain and slice into rounds.
  • Ladle out the lentils into bowls, garnish with a few confit tomatoes and sprinkle with chopped parsley just before serving.