Easy Lentil Cassoulet

Easy Lentil Cassoulet

Prep Time: 5 mins
Total Time: 50 mins
Servings: 6

Ingredients:
2 cups (500 mL) cherry or grape tomatoes
1/2 cup (125 mL) green or French green lentils
4 large garlic cloves, peeled but left whole
6 fresh sweet or hot Italian sausages
3/4 cup (175 mL) chicken or vegetable stock
1 Tbsp (15 mL) balsamic vinegar
1 Tbsp (15 mL) canola oil
1 Tbsp (15 mL) fresh thyme or rosemary
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground black pepper

Directions:
1. Preheat oven to 375°F (190°C).
2. Scatter tomatoes and dry lentils over bottom of a 10x10-inch (25x25-cm) (or similar-sized) baking dish. Add garlic, lay sausages overtop, and pour stock over everything. Drizzle with balsamic vinegar and oil. Toss in a few sprigs of thyme or rosemary, and sprinkle with salt and pepper. Poke each sausage once or twice with a fork.
3. Bake uncovered for 40-45 minutes, until sausages are golden and cooked through and lentils are tender. Let stand for a few minutes before serving. Serve with crusty bread for mopping up the juices.

[Miss.C.]

I thought I just watch a video from you saying lentils shouldn’t be cooked with acid like tomatoes and vinegar. Now I’m confused.