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So here it is, this sausage and lentil dish is a bit like a security blanket in my kitchen. There’s something infinitely comforting about seeing those lentils simmer gently with the sausages roasting in their fat. A real hug for winter, you know?
I remember the first time, I kind of messed up cooking the lentils – not enough water, and bam, it sticks. Since then, I’ve learned to take it slow, watch closely, adjust, and especially to sauté everything in duck fat. It changes everything.
Well, I don’t claim to have the foolproof recipe, but I’m sharing how I do it, my little homemade secrets, and tips to avoid mistakes. After that, you do as you please, that’s the joy of cooking.
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And between us, there’s nothing better than a dish that smells good all over the house, that brings the family together around the table. So, shall we go for it?
Essential ingredients for a tasty sausage and lentil stew
- 400 g of green lentils : I often take those from Le Puy, they hold up well to cooking.
- 4 to 6 sausages (Toulouse or homemade, it’s a matter of taste – sometimes half wild boar, half bacon, delicious).
- 100 g of smoked bacon or lardons – it adds that little something extra.
- 2 onions : I admit, I cut them roughly, it has more character.
- 1 carrot sliced – the trick for sweet and savory.
- 1 bouquet garni (thyme, bay leaf) – the basic but indispensable.
- 1 teaspoon of veal stock – optional but really enhances the flavor.
- Duck fat for cooking – not mandatory, but super tasty.
- Salt, pepper – I salt only at the end of cooking, it’s safer.
- A little bit of water to deglaze and keep the lentils nice and tender.
Steps to make your sausage and lentil stew like a grandma’s chef
- First thing: brown the sausages in a pan with duck fat, until they’re nicely golden. The skin should have that little crispiness that makes you want to bite.
- Then, add the smoked bacon and onions to the same pan. Let them sweat a little, it will sweeten naturally, and it smells so good in the kitchen.
- Deglaze with a tiny bit of water, scrape the fond well at the bottom, that’s the base of the flavor – I swear, it changes everything. Pour that water next into your casserole with the lentils and bouquet garni.
- Add the lentils, carrot, and teaspoon of veal stock. Pour enough water to generously cover, then place the sausages and smoked bacon on top.
- Let simmer on low heat for at least 45 minutes. Be careful not to dry everything out: I often check and add a bit of water if it evaporates too much.
- At the end of cooking, salt and pepper. That’s when I taste to adjust – sometimes it just needs a tiny bit more salt.
Utensils to have on hand
- A casserole or a large sauté pan : to let everything simmer gently.
- A frying pan : essential to brown your sausages and sauté the onions.
- A wooden spoon : yes, the classic one, it’s reliable.
- A chef’s knife : no need to be an expert, but a good knife makes life easier.
- A large spoon or skimmer : to handle the lentils without turning them into mush.
Why this sausage and lentil dish is an irresistible classic
- Simple and generous: you put everything in the casserole, let it do its thing, and voilà, a complete and comforting meal.
- Flexible: you can substitute the sausage with another meat, or add herbs according to your wishes.
- Perfect for winter: nothing beats a warm dish that fills you up when the cold shows its face.
- Easy to prepare: even if you sometimes forget the time, lentils forgive a bit.
A little finishing touch my way
I like to serve this dish with a bit of freshly chopped parsley, it brightens the color and the flavor. And sometimes, a little splash of cider vinegar gives an unexpected pep. But really, it’s up to your mood and what you have in the fridge.
