Tuesday, September 27

French Lentils & Sausages

A cheap, quick, and very French meal that's perfect for busy weeknights


French Green Lentils and Roasted Sausages


I made this dish from The Barefoot Contessa a few times in the past and for some reason it's been on my mind again lately. This time I made a few adjustments to the dish and now I'm hooked on lentils. I happened to have most of the ingredients already on hand (leftover from this meal), but the recipe is versatile enough to season the lentils with whatever vegetables and herbs you have on hand at the time. They pair really nicely with some flavorful roasted sausages for a chic French upgrade on franks and beans. The best part is just how cheap everything is, with the entire meal costing less than $4 per person. It's truly French peasant food at it's finest.


More Lentil Recipes:
- Braised Leeks with Sweet Lentils
- Lentil, Sausage, & Kale Soup
- Lentil "Meatballs" with Arugula-Almond-Lemon Pesto


French Green Lentils & Roasted Chicken Sausages:
For Lentils
  • Bring 1 qt. of water to a boil, turn off heat, and add in 1 c. French green lentils.* Let sit for 15 minutes, then drain.
  • Meanwhile, heat 1 tbsp. olive oil in a large skillet over medium heat.
  • Add in 1/2 finely diced onion and 1 tsp. fresh thyme leaves
  • Cook onions until soft and translucent, about 10 minutes.
  • Add in 6 cloves of minced garlic and cook for another minute, until fragrant.
  • Add in the lentils, 1 c. chicken stock, 3 diced carrots, 2 diced celery stalks, and 1 tbsp. tomato paste.
  • Stir to combine, season with salt and pepper, and cover with a lid.
  • Let lentils simmer over low heat for 25 - 30 minutes, until all vegetables are tender and liquid is absorbed.
  • Do a final check for seasoning, then divide onto plates and top with a sprinkle of grated Parmesan cheese.
For Sausages
  • Place an assortment of fresh chicken sausages** on an oiled baking sheet and prick the skins all over with a fork.
  • Roast in a 400°F oven for 20 - 25 minutes, or until browned and cooked through.
  • Let sausages cool slightly, then slice in half on a sharp bias.
  • Place two sausage halves on top of the lentils for a pretty presentation.

Serves two - three (lentils)
One sausage per person
*Sometimes called lentilles du Puy. Regular green or black lentils will also work.
**You can often buy individual fresh sausages from your butcher or meat counter.