French Lentil Stew with Sausage
By Jonathan Melendez · jonathanmelendez.com
1 hr 15 minServes 4
A rustic French stew of green lentils simmered with aromatics, white wine, and stock, topped with grilled sausage, roasted tomatoes, and fresh greens.
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| prepPreheat oven to 425°F / 220°C | ||
| 30 ml olive oil (for sautéing) | Sauté onion, carrots, celery & garlic | Serve stew topped with tomatoes, greens, sausage & parsley |
| 1 small yellow onion, diced | ||
| 2 medium carrots, peeled and diced | ||
| 3 ribs celery, peeled and diced | ||
| 3 garlic cloves, minced | ||
| 2 bay leaves | ||
| 2 sprigs fresh thyme | ||
| 1 teaspoon kosher salt (for vegetables) | ||
| 1 teaspoon black pepper (for vegetables) | ||
| 1/4 teaspoon crushed red pepper flakes | ||
| 15 g tomato paste | Stir in tomato paste, cook 30 sec | |
| 240 ml dry white wine | Add wine & vinegar, simmer until evaporated | |
| 30 ml Sherry vinegar | ||
| 250 g French green lentils, rinsed | Add lentils & stock, simmer 30–35 min until soft | |
| 960 ml chicken stock | ||
| 3 small tomatoes, halved | Roast tomatoes 425°F / 220°C, 20–25 min | |
| 15 ml olive oil (for tomatoes) | ||
| 450 g smoked sausage (such as kielbasa) | Grill sausage over medium heat, 5–8 min | |
| 225 g mixed baby greens or Mesclun | Toss greens with oil, lemon juice & seasoning | |
| 15 ml fresh lemon juice | ||
| 15 ml olive oil (for greens) | ||
| 8 g fresh parsley, chopped | ||
| crusty bread (for serving) | ||
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