Lentil Cassoulet
20 MIN
45 MIN
4 to 6

Lentil Cassoulet


  • 3/4 oz (20 g) dried porcini (or other mushrooms)
  • 1/2 cup (125 ml) white wine, warmed
  • 3 duck confit legs
  • 2 tbsp (30 ml) olive oil
  • 4 oz (115 g) bacon, cut into small pieces
  • 1 large onion, cut into thin wedges
  • 2 celery stalks, sliced
  • 10 oz (280 g) garlic sausage or Kielbassa, sliced
  • 2 cups (430 g) dried Du Puy green lentils
  • 4 cups (1 litre) chicken broth
  • 1 cup (30 g) watercress leaves

    Seasoned Breadcrumbs

  • 1 garlic clove, finely chopped
  • 2 tbsp (30 ml) olive oil
  • 1/2 cup (65 g) breadcrumbs
  • 1/2 cup (15 g) watercress, chopped


  1. In a bowl, soak the mushrooms in the warmed wine for 20 minutes. Drain. Set aside the mushrooms and wine separately.
  2. Meanwhile, in a large pot, brown the duck legs, skin side down, in the oil. Remove and set aside on a plate. In the same pan, brown the bacon and onion in the rendered duck fat. Add the mushrooms, celery and sausage and cook for 2 minutes over high heat. Add the lentils and mix thoroughly.
  3. Add the broth and reserved wine. Bring to a boil. Return the duck legs to the pot, cover and simmer for 30 minutes or until the lentils are tender. Add the watercress and adjust the seasoning.

Seasoned Breadcrumbs

  1. In a small non-stick skillet, brown the garlic in the oil. Add the breadcrumbs and cook until browned, stirring constantly. Remove from the heat and add the watercress.
  2. Serve the cassoulet sprinkled with the seasoned breadcrumbs.


Kielbasa, which literally means "sausage" in Polish, is one of Eastern Europe’s culinary traditions. It can be found in some grocery stores and butchers. There are countless varieties. It can be made from various meats or poultry, seasoned with garlic and spices, and can be eaten as cold cuts when smoked or must be cooked when raw. We used smoked pork Kielbasa for this recipe.