French Lentils with Sausage and Mustard
Lentils with Sausage
Earthy French green lentils simmered with browned sausage, carrots, herbs, and Dijon mustard for a hearty one-pot dinner.
French green lentils hold their shape beautifully, which makes them ideal for a pot of lentils with sausage where the texture should stay distinct rather than soft and soupy. Browned sausage seasons the pot from the start, while carrots, onion, celery, garlic, bay leaf, and thyme build a steady savory base.
Dijon mustard is stirred in near the end so its sharpness stays clear instead of disappearing into the simmer. A small splash of vinegar brightens the lentils, balancing the richness of the sausage and making the finished dish taste rounded without needing cream or butter.
Serve the lentils in shallow bowls with parsley and a little extra mustard at the table. They are filling enough on their own, but crusty bread, a simple green salad, or roasted greens fit naturally alongside them for a cold-weather dinner.
Nutrition (per serving)
Directions
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1
Heat the olive oil in a Dutch oven or heavy saucepan over medium heat.
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2
Add the sliced sausage and cook for 4 to 5 minutes, turning occasionally, until browned at the edges; transfer half of the sausage to a plate for topping if desired.
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3
Add the onion, carrots, and celery to the pot and cook for 6 to 7 minutes, stirring often, until the vegetables begin to soften and the onion turns translucent.
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4
Stir in the garlic and cook for 30 seconds, just until fragrant.
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5
Add the lentils, broth, bay leaf, thyme, 1/2 teaspoon salt, and several grinds of black pepper, scraping the browned bits from the bottom of the pot.
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6
Bring to a boil, then reduce the heat to maintain a gentle simmer; cover partially and cook for 28 to 32 minutes, until the lentils are tender but still hold their shape.
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7
Remove the bay leaf and thyme stems, then stir in the Dijon mustard and red wine vinegar.
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8
Taste and adjust with more salt, pepper, or mustard, then spoon into bowls and finish with parsley and the reserved browned sausage.
Ingredients
- French green lentils, rinsed:1 1/4 cups
- smoked sausage or kielbasa, sliced:12 oz
- olive oil:1 tbsp
- yellow onion, diced:1 medium
- carrots, diced:2 medium
- celery stalks, diced:2
- garlic cloves, minced:3
- low-sodium chicken broth:4 cups
- bay leaf:1
- fresh thyme sprigs:3
- Dijon mustard:2 tbsp
- red wine vinegar:1 tbsp
- chopped fresh parsley:1/4 cup
- kosher salt:to taste
- black pepper:to taste
Tips & Notes
- Use French green lentils or Puy lentils rather than red or yellow lentils, which soften too quickly for this dish.
- If the lentils absorb the broth before they are tender, add hot water or broth 1/2 cup at a time and continue simmering.
- For a lighter finish, use chicken sausage and add an extra splash of vinegar at the end.
