This French lentils and sausage recipe combines tender green lentils, smoky sausages, bacon, carrots, herbs, and a touch of tomato paste in one deeply flavorful pot of classic French comfort food.
There are winter meals, and then there are meals capable of warming your soul, your bones, and possibly your entire outlook on life. French lentils and sausage-saucisses aux lentilles in French-belongs firmly in the second category.
This is one of those dishes so many French people grow up eating. The smell of smoky sausage, bacon, onions, and lentils simmering together is often tied to childhood memories: coming home after a cold day, sitting down to dinner, and immediately feeling that all was right with the world-or at least that it would be as soon as your bowl was full.
Life has since brought me all the way to Florida, where winter is more of a vague suggestion than an actual season. But this dish is worth turning down the air conditioning for. The same rule applies to raclette, by the way. And if you do not know what raclette is, stay tuned, because you are currently missing out on one of the greatest joys on Earth.
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Which Sausages Are Best with Lentils?
In France, this dish is traditionally prepared with hearty pork sausages that can withstand simmering without falling apart. My favorite choices are Morteau sausage and Montbéliard sausage, two smoked specialties from the Franche-Comté region of eastern France.
Morteau sausage is the larger and plumper of the two, with a coarse texture and a deep smoky flavor. Montbéliard sausage is smaller and more slender, with a smoky flavor and subtle seasoning of cumin and pepper. Both carry the French IGP label-PGI, or Protected Geographical Indication, in English-which links them to their geographic origin and traditional production methods.
Unfortunately, Morteau and Montbéliard sausages are not exactly waiting patiently in every American supermarket. You may find them through a French specialty store or an online importer, but you certainly do not need to abandon dinner when they are unavailable.
The Best Morteau and Montbéliard Sausage Substitutes
A good-quality mild smoked pork sausage is the best substitute. Look for something flavorful but not overwhelmingly spicy or sweet.
Smoked kielbasa or Polish sausage is usually the easiest and closest option to find in the United States. Smoked bratwurst also works well, as does another coarse, good-quality smoked pork sausage from your local butcher.
Andouille sausage can be used if you enjoy a stronger, spicier result, although it will give the dish a more Cajun personality than a traditional French one. That is not necessarily a tragedy-just a small change of citizenship.
You can also use Toulouse-style sausage or another mild fresh pork sausage. The final dish will not have quite the same smokiness, but it will still be delicious.
And, in a worst-case sausage emergency, you can use mild or sweet Italian sausage-the kind commonly flavored with garlic and fennel. Hot Italian sausage also appears in plenty of lentil recipes, but I would choose the mild variety here so it does not overpower the other flavors. I will do my very best not to experience this small act of culinary treason as a personal betrayal.
Whatever sausage you choose, brown it first and then allow it to finish cooking gently with the lentils so all those wonderful flavors mingle together.
Which Lentils Should You Use?
Now we must discuss the true star of the dish: the lentils.
The crown jewel of French lentils is the Lentille verte du Puy, grown in the Haute-Loire region around Le Puy-en-Velay. It has an AOP-Appellation d'Origine Protégée, or Protected Designation of Origin-which means that only lentils grown in the designated area and according to specific production standards can carry the name.
Lentilles Vertes du Puy are small, dark green lentils with delicate blue-green marbling. Their thin skin and non-floury interior allow them to cook relatively quickly while remaining pleasantly firm rather than dissolving into the pot. It was also the first vegetable to receive an AOP. They are, in my completely objective and scientifically unbiased French opinion, the best lentils in the world.
Can You Use Regular Green or Brown Lentils?
However, lentils sold as French green lentils in the United States are not necessarily genuine Lentilles Vertes du Puy. They are often the same small, firm style of lentil, but unless they were grown in the protected French region, they cannot officially use the Puy name.
French green lentils are an excellent choice for this recipe because they hold their shape especially well during cooking. Regular green lentils will also work beautifully and are usually easier to find.
Just avoid red or yellow lentils here. They break down much more readily and would give you a completely different texture.
And if brown lentils are all you have, use them. They tend to become softer a little sooner than green lentils, so watch them carefully toward the end of cooking, but your dinner will still be delicious. I promise not to report your case to the French culinary authorities. Your baguette privileges remain intact.
Ingredients for French Lentils and Sausage
Aside from the lentils and sausages we just discussed at great length-as any serious French culinary matter deserves-the remaining ingredients are wonderfully simple.
Smoked bacon: In France, I use lardons. In the United States, chopped thick-cut smoked bacon is perfect.
Onion: It cooks in the bacon fat and forms the flavorful base of the dish.
Carrots: I like to cut mine into generous, thick rounds rather than tiny pieces. They become wonderfully tender and juicy as they simmer without disappearing completely into the lentils.
Bouquet garni: This traditional bundle of herbs usually contains thyme, bay leaf, and parsley. You can use a ready-made bouquet garni or tie the herbs together yourself.
Chicken bouillon: Begin with only part of the bouillon because the bacon and sausages may already be quite salty. You can always add more at the end.
Tomato paste: This is my personal touch. Tomato paste is not included in every traditional version of sausage and lentils, but I add two tablespoons. It deepens the flavor, enriches the cooking broth, and brings a subtle sweetness and acidity without making the dish taste like tomato sauce. For me, it makes all the difference.
How to Make French Lentils and Sausage
The complete measurements and detailed instructions are waiting for you in the recipe card below, but here is how the dish comes together.
1. Brown the Bacon and Onion
Cook the chopped bacon in a large pot until it begins to brown and release its fat. Add the sliced onion and cook for a few more minutes, until it begins to soften.
This creates the savory base for the entire dish, so let the bacon develop a little color before continuing.
2. Brown the Sausages
While the bacon and onion are cooking, brown the sausages in a separate skillet for a few minutes, turning them so they color on all sides.
They do not need to cook completely at this stage. They will finish cooking gently in the pot with the lentils.
3. Add the Lentils and Aromatics
Add the thickly sliced carrots, rinsed lentils, bouquet garni, tomato paste, and half of the chicken bouillon to the pot containing the bacon and onion.
Pour in enough water to cover everything generously, season with black pepper, and stir well. Cover the pot and allow the lentils to simmer gently for approximately 15 minutes.
4. Add the Sausages
Stir the lentils, then nestle the whole browned sausages into the pot. Cover and continue cooking for another 15 to 20 minutes, or until the lentils are tender and the sausages are cooked through.
Keep an eye on the liquid toward the end. When the lentils have absorbed too much water before becoming tender, add a little more. When there is more liquid than you would like, remove the lid and let the excess evaporate.
Lentils are wonderfully easygoing, but they do appreciate occasional supervision.
5. Taste and Adjust the Seasoning
Once the lentils are tender, remove the bouquet garni and taste before adding salt. Depending on the sausages, bacon, and bouillon you used, the dish may already be perfectly seasoned.
Add more bouillon, salt, or black pepper only as needed, then serve everything piping hot.
A True French Comfort-Food Classic
This French lentils and sausage recipe is humble family cooking at its very best: simple ingredients, a single comforting pot, and enough smoky, savory flavor to make even the coldest evening feel considerably less offensive.
For another classic French family dinner, try my Endive and Ham Gratin with Béchamel Sauce. Tender endives are wrapped in ham, covered in creamy homemade béchamel, and baked until golden-another very effective way to survive winter, real or air-conditioned.
You will find the detailed recipe below. If you try it, please leave a star rating ⭐⭐⭐⭐⭐ and a comment-it truly means the world to me and helps other readers discover the recipe too!
French Lentils and Sausage Recipe
Ingredients
- 250 g green lentils (about 1⅓ cups) Lentilles Vertes du Puy or French green lentils are ideal, but regular green lentils work very well.
- 1 large yellow onion, chopped
- 2 carrots, peeled and cut into thick slices
- 4 smoked sausages Morteau or Montbéliard sausages are traditional; smoked kielbasa or another good-quality smoked pork sausage works well in the U.S.
- 150 g thick cut smoked bacon, diced I use smoked lardons in France.
- ½ to 1 chicken bouillon cube
- 2 tablespoon tomato paste
- 1 bouquet garni Or use 1 bay leaf, 2-3 sprigs fresh thyme, and a small handful of fresh parsley.
- Salt and freshly ground black pepper, to taste
- Oil, as needed
- About 1 liter water (about 4¼ cups)
Instructions
- Cook the bacon and onion.In a large pot, cook the smoked bacon or lardons until they begin to brown. Add the chopped onion and cook for a few more minutes, until it begins to soften.
- Brown the sausages.Meanwhile, prick the sausages a few times with a fork and brown them in a skillet on all sides for just a few minutes. Turn off the heat and set aside.
- Add the lentils, carrots, and seasonings.Add the peeled and thickly sliced carrots, bouquet garni, rinsed lentils, tomato paste, and ½ chicken bouillon cube to the pot with the bacon and onion. Pour in about 1 liter (4¼ cups) of water, season with black pepper, and stir well. Cover and simmer over low heat for 15 minutes.
- Add the sausages and continue cooking.After 15 minutes, stir the lentils and add the whole browned sausages. Cover and continue cooking over low heat for another 15 to 20 minutes. Watch the pot toward the end of cooking: if the liquid has evaporated before the lentils are tender, add a little more water. If there is too much liquid once the lentils are cooked, continue cooking uncovered until the excess evaporates.
- Taste and adjust the seasoning.Once the lentils are tender, stir and taste. Adjust the seasoning with salt and pepper as needed. If you would like a saltier, more intensely seasoned dish, crumble in the remaining ½ bouillon cube. Remove the bouquet garni before serving.
Notes
- For the lentils: Lentilles Vertes du Puy are wonderful here, but French green lentils or regular green lentils work beautifully. Brown lentils can also be substituted in a pinch; just begin checking them a little earlier because they may soften faster.
- Do not use red or yellow lentils for this recipe. They break down during cooking and will not give you the same texture.
- For the sausages: Morteau and Montbéliard are traditional French choices. In the U.S., smoked kielbasa is probably the easiest substitute. Mild smoked pork sausage, smoked bratwurst, or even mild Italian sausage can also work.
- Be careful with the salt. Bacon, smoked sausage, and bouillon can all be quite salty, which is why I recommend starting with only half of the bouillon cube and seasoning fully at the end.
- About the liquid: The finished lentils should be moist and almost saucy, but not soupy. How much water remains will vary slightly depending on your lentils and the size of your pot.
- For the most accurate results, I recommend using the metric measurements in grams whenever possible.
