Recipe for sausage and lentil stew

A tasty French recipe for sausage and lentil stew that’s easy to make, saucisse et lentilles is a firm favourite in France. My French neighbour taught me to make this stew and I’ve added a couple of optional things which for me add flavour, though I know purists of French cuisine will shudder!

French sausage and lentil stew for 4 people

280g Green lentils
8 Spicy sausages (2 per person or one large sausage such as a Toulouse sausage)
1 Yellow onion
2 Carrots
Knob of butter (or a little olive oil)
800ml (1.5 pint) Water
Chicken (or pork) stock cube
Salt and pepper
Optional 2 garlic cloves
Optional sprig of thyme
Optional bay leaf

Peel and cut the onions and carrots into thin slices.

Heat the butter (or olive oil if you prefer), add the onions and carrots and sauté for 3 to 4 minutes, stirring occasionally. If you want to use the garlic for extra flavour, mince and add to the mix.

Rinse the lentils before you use them and check the cooking times. Puy green lentils generally cook in 30 minutes but some varieties take longer, if they do, soak the lentils in water before hand to reduce the cooking time.

Add the lentils and cook for another 2 minutes, stir constantly.

Season with salt and pepper and add the thyme and bay leaf if you’re using them and stir.

Add the water and cook for 15 minutes over medium heat.

Add the sausages (if you’re using Toulouse sausages which are bigger, but them in half). Cover and continue cooking for a further 15 minutes over a medium heat.

Make sure the lentils are cooked through.

Delicious with a baguette!

ps you could add a tin of tomatoes and reduce the water.

Janine Marsh is the author of several internationally best-selling books about France. Her latest book How to be French – a celebration of the French lifestyle and art de vivre, is out now – a look at the French way of life. Find all books on her website janinemarsh.com