Lentil Cassoulet adapted from Bon Appetit recipe.
2 tbsp. olive oil
1 med. onion, minced
2-3 parsnips, peeled and diced
2 celery stalks, diced
¼ tsp cayenne pepper
3-5 large garlic cloves, minced
12 oz. sausage, sliced
3-4 oz. diced pancetta (or one package, more will make the
recipe too salty)
2 cups French lentils (or one cup French lentils, one cup
green/orange/brown)
2-3 cups chicken stock
1-2 bay leaves
sage (fresh or dried)
thyme (fresh or dried)
salt
pepper
2-4 cups bread crumbs (differs depending on the diameter of
your dish)
½ stick melted butter
1 tbsp parsley (fresh is better here)
1 tbsp chives (fresh is better here)
[original recipe recommends serving with Dijon mustard and
cronichons.]
Preheat oven to 375.
In skillet, if using 2 dishes, or in oven safe dish that
holds 3 quarts cook pancetta until pieces are shriveled and dark colored (slightly
over-cook them, they will get soggy otherwise). Transfer to plate. Cook sausage until cooked thru. Transfer to plate. Heat oil in same dish. Add onion, parsnip, celery, and
cayenne. Season with salt and pepper. Cook until vegetables are soft and onions are
translucent. Add garlic cloves and
sage and thyme if fresh. Cook for one minute. Turn off heat.
Add lentils and stir to coat with residual oil/fat. Add chicken stock to
cover mixture (and sage and thyme, if not added earlier). Turn up to boil. Add sausage and pancetta. Stir. Once boiling, move cassoulet to oven.
Cover and bake for 45 min. or until most of the liquid has been absorbed.
Combine half the breadcrumbs with the melted butter; season
with salt and pepper. Sprinkle wet and dry breadcrumbs over cassoulet and bake
uncovered for 10-15 minutes, or until breadcrumbs are golden brown. Sprinkle on chopped parsley and chives.
Let rest 5-10 min. Serve.
Alt. serving style: before adding breadcrumbs, separate
portions into individual ramikins and add breadcrumbs to each, plus any extra
that remains in baking dish. Servings in ramikins should be checked more often
to avoid burning.
