Cassoulet of Lentils With Chicken, Sausage and Pork

Name: Cassoulet of Lentils With Chicken, Sausage and Pork
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 10 ounces green lentils; 1 carrot, diced; 1 medium onion, diced; 2 celery ribs, diced; 1 bay leaf; 2 sprigs fresh thyme; 1 1/4 cups chicken broth; 1/4 cup olive oil; 1 lb pork loin; 1 lb chicken meat, boneless thighs give this the best flavor; 1 lb kielbasa; 1 lb mushroom, quartered; salt; white pepper; 2 tablespoons unsalted butter; 1 bunch chives, chopped

Submitted by Simply Chris

"This is a great dish to serve on a cold winter night. The recipe calls for green lentils, but you can use any kind of lentil you prefer. Serve this with a crisp salad and some crusty french bread for a fantastic meal, fit for company. Modified from a recipe I this from the BV Wine Society probably 10 years ago."

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Ready In:: 50mins
Ingredients:: 16
Serves:: 8

ingredients

10 ounces green lentils
1 carrot, diced
1 medium onion, diced
2 celery ribs, diced
1 bay leaf
2 sprigs fresh thyme
1 ¹⁄₄ cups chicken broth
¹⁄₄ cup olive oil
1 lb pork loin
1 lb chicken meat, boneless thighs give this the best flavor
1 lb kielbasa
1 lb mushroom, quartered
salt
white pepper
2 tablespoons unsalted butter
1 bunch chives, chopped

directions

Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
Add lentils, bay leaf and thyme and saute approximately 1 more minute.
Add chicken stock.
Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
Cut the chicken and pork meat into 1 inch cubes.
Slice the sausage into 1/2 inch thick slices.
Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
Remove chicken and pork from pan and sear sausages.
Saute mushrooms separately with butter.
Return lentils to heat.
Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
Add chopped chives for garnish.

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RECIPE SUBMITTED BY

Simply Chris

Surprise, 41

<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>

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