French Sausage and Lentils Recipe (One Pot Meal) - A Quaint Life (2024)

This French Sausage and Lentils Recipe is a hearty, flavorful dish of lentils cooked in wine and sausages that balances out the modesty of the lentils.

Years ago I began cooking my way through French cookbooks as a way to shake things up in the kitchen and bring a little beauty into our daily life. Going through the recipes, I realized almost immediately, that the French way of cooking had more to do with the quality of ingredients rather than the complexity of their undertaking. Cooking with fresh, quality ingredients seemed to be the theme of every book I found on the subject.

While I had this very same inclination in my own cooking, it was clear to me that no matter where one lived, a great cook understood this concept at a deep level. It was at this time, that I began making sausage and lentils as a regular staple for chilly days spent at home.

I came across a very rustic recipe for them all those years ago and have since adapted the recipe to suit our tastes. The first time I made them, they didn’t have much flavor as the original recipe called for water over chicken broth or stock. The salt was minimal and dare I say, a little bland. I have since realized that lentils need a fair amount of good sea salt for my liking. It also helps to cook them in a flavorful broth or stock to boost their flavor profile.

These simple French lentils can be made with Puy lentils or standard green lentils.

French Sausage and Lentils Are…

• A simple recipe and a hearty meal that is cooked in one pot.
• A classic bistro-style meal.
• Flavorful and easy to make.
• Made with simple ingredients perfect for chilly days.
• Made with a basic cooking process that only takes a little bit of work to make.

Ingredients

Sausages- You can use any pork sausage you like for this. Simple sausages like Kielbasa or Polish sausage work best. Mild Italian sausage is another great option and even hot Italian sausage if you like a little heat.

Lentils- The French version of this istraditionally made with Puy lentils which are small French green lentils grown in the Puy region of France. However, they are a little more difficult to find outside of a specialty food store in the States. A great alternative is standard green lentils.

Oil- Olive oil helps sauté the onion and garlic while also used to dress the lentils when serving. I like to use extra virgin olive oil. Use a good quality olive oil.

Onion- You can use white or yellow onion for this.

Garlic- I use large fresh garlic cloves for this.

Stock- Chicken stock works nicely to help give the lentils flavor. You can use vegetable stock and even water.

Wine- Use a red wine you enjoy drinking. I like to use Cabernet Sauvignon but any red wine you enjoy will do.

Seasoning- The dish is seasoned with sea salt, freshly cracked black pepper and a bay leaf.

Tools

Dutch Oven or a large skillet with a lid

Directions

Dice the onions and finely mince the garlic, set aside. Using a Dutch oven or a large pot with a lid, drizzle about 2 tbsp. of olive oil and begin heating the pot on medium heat. Once heated add the sausages and begin browning.

Once the sausages are crisp and cooked, remove them, cover and set aside.

Reduce heat to medium-low and add a couple of swirls of olive oil to the pan. Add the onions and begin sautéing. When the onions are translucent, deglaze the pan by adding the wine and stirring up all the bits on the bottom of the pot.

Add the garlic, lentils, bay leaf, and a bit more salt and pepper.

Stir the contents to combine then pour in the stock and cover the pot. Allow it to cook for about 20 to 25 minutes until lentils are cooked through. Once done, remove from heat.

Serve alongside sausages and garnish lentils witha drizzle of extra virgin olive oil before serving.

Cooking Notes

• If you can’t find Le Puy lentils you can sub out for regular green lentils. The regular green lentils have a slightly different texture but still work great for this recipe.
• Be sure to cook the sausages until crispy before removing them from the skillet.
• It’s a good idea to soak lentils for 30 minutes before beginning this recipe.

Serving Suggestions

• When serving this dish, I like to plate this in bowls. Place the lentils in first, then sliced the sausages over. Finished off with a drizzle of olive oil. It is a good idea to leave the olive oil dispenser on the table in case you need more.
• This recipe is great alone but also lovely paired with a light salad to start.
• If serving this for a gathering, a great dessert to make alongside this is this Old Fashioned Peach Cobbler. Another simple, one-pan dish that you can make ahead with ease.

FAQ

Why soak the lentils before using them?

Soaking the lentils helps shorten the cooking time and the lentils are better digested when soaked. Soaking for 30 minutes is sufficient.

What areLe Puylentils?

This is a simple French recipe for sausages and lentils. As such, Le Puy lentils are traditionally used in the dish as they hold up well next to the sausages. Le Puy lentils are a type of green lentils that are grown in the Puy region of central France. They tend to hold their texture after cooking as opposed to other varieties of lentils. If you have trouble finding Le Puy Lentils, you can use standard green lentils. Keep in mind cooking times might vary a little.

What goes best with this Sausage and Lentils Recipe?

I normally serve it alone as it is really hearty. However, it pairs well with a light salad and or a rustic style bread.

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!