Lentilles aux saucisses is a traditional French stew that pairs lentils with sausage and vegetables. Its bold, smoky flavour makes it a hearty choice for cold weather, and the dish is described as straightforward to prepare, with most of the work done in one pot.
The recipe calls for 400 grams of green lentils, 150 grams of diced bacon and two large Toulouse or smoked sausages. It also uses carrots, celery, garlic, onion, dry white wine, chicken stock, tomato paste, cumin, cloves, bay leaf and thyme. Whole-grain mustard is served alongside the finished stew.
Green lentils are traditionally used because they hold their shape and have a soft texture. Pardina lentils are another option, as they also keep their form during cooking. The recipe recommends soaking the lentils for a couple of hours, although it says this is not strictly necessary.
To make the stew, brown the bacon and sausages in a pot without adding oil or butter. Add the carrots, celery, garlic, cumin and tomato paste, then pour in the white wine. Stir in the lentils and chicken stock, followed by the peeled onion studded with cloves, bay leaf and thyme. Cover and simmer for about 35 minutes, or until the lentils are tender. Serve with a generous spoonful of whole-grain mustard.
The dish can be left to rest for a few hours before serving so its flavours have time to settle. The recipe is also suited to making in larger quantities to eat over the following days.
Lentils contribute plant-based protein and fibre, as well as nutrients including thiamine, niacin, folate, vitamin B6, iron, magnesium, zinc, potassium, phosphorus and selenium. The Spanish Nutrition Foundation says a serving provides 29% of the recommended thiamine intake for a person aged 20 to 39 with moderate physical activity.
Sources: elDiario.es.