Savory Provençal Lentil & Sausage Gratin

Instructions

1. 1

   Rinse the Puy lentils under cold water. Place them in a saucepan with 500ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but still holding their shape. Drain any excess water and set aside.

   ~25 min
2. 2

   While the lentils are cooking, slice the French garlic sausage into 1cm thick rounds. Set aside.

   ~5 min
3. 3

   In the same saucepan (or a clean one), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

   ~3 min
4. 4

   Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. This should take about 5-7 minutes.

   ~7 min
5. 5

   Remove the béchamel sauce from the heat. Stir in 75g of the grated Gruyere cheese, salt, pepper, and fresh thyme leaves until the cheese is melted and the sauce is smooth.

   ~3 min
6. 6

   Gently fold the cooked lentils and sliced sausage into the cheese sauce. Mix well to combine.

   ~2 min
7. 7

   Pour the lentil and sausage mixture into a greased gratin dish.

   ~1 min
8. 8

   Sprinkle the remaining 25g of Gruyere cheese over the top. Bake in a preheated oven at 190°C (375°F) for 15-20 minutes, or until golden brown and bubbling.

   ~20 min