Cassoulet of Lentils With Chicken, Sausage and Pork

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.

• Ready In: 50 mins
• 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

1. Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
2. Add lentils, bay leaf and thyme and saute approximately 1 more minute.
3. Add chicken stock.
4. 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.
5. Cut the chicken and pork meat into 1 inch cubes.
6. Slice the sausage into 1/2 inch thick slices.
7. Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
8. Remove chicken and pork from pan and sear sausages.
9. Saute mushrooms separately with butter.
10. Return lentils to heat.
11. Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
12. Add chopped chives for garnish.