A culinary icon of the Franche-Comté region, the Morteau sausage is protected by an IGP. This delicious traditional smoked sausage is a natural pairing to the Puy lentils PDO. A winter French must-eat, so comforting to tuck in!
Chop the onion and dice the carrot. Rinse the lentils.
In a pot on medium heat, drizzle the olive oil, add the onion, cook for 3 minutes then add the carrot, and cook for another 3 minutes.
Add the lentils, the stock, the whole Morteau sausage and season with black pepper. Simmer on low heat for 15 minutes (tiny bubbles should appear at the surface), then cover with the lid and cook for 30 more minutes, until the lentils are cooked - soft but not mushy.
Slice the Morteau sausage and serve with the lentils and Dijon mustard.