📝 About This Recipe
Hailing from the volcanic soils of Auvergne, France, the 'Puy' lentil is the crown jewel of legumes, prized for its peppery flavor and ability to hold its shape. This soul-warming stew combines these slate-green gems with succulent, browned sausages and a classic mirepoix base enriched with dry white wine. It is a masterclass in French country cooking, offering a deeply savory, complex profile that tastes even better the next day.
🥗 Ingredients
The Proteins
- 6 pieces Toulouse-style sausages (or high-quality garlic pork sausages)
- 4 ounces Pancetta or thick-cut bacon (diced into small batons)
The Aromatics
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/2-inch rounds)
- 2 pieces Celery stalks (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
The Stew Base
- 1.5 cups French Puy Lentils (rinsed and picked over for stones)
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups Chicken stock (low sodium, high quality)
- 1 tablespoon Tomato paste (for depth and color)
- 2 tablespoons Extra virgin olive oil
Herbs & Seasoning
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 2 pieces Bay leaves (dried)
- 1 tablespoon Dijon mustard (added at the end for tang)
- 1/4 cup Fresh parsley (finely chopped for garnish)
- 1 teaspoon Red wine vinegar (to brighten the flavors)
- to taste Kosher salt and black pepper
👨🍳 Instructions
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1
Place a large Dutch oven or heavy-bottomed pot over medium heat and add 1 tablespoon of olive oil.
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2
Add the sausages and brown them thoroughly on all sides for about 8-10 minutes. They don't need to be cooked through yet, just deeply caramelized. Remove them to a plate.
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3
In the same pot, add the diced pancetta. Fry until the fat has rendered and the pancetta is golden and crispy, about 5 minutes.
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4
Add the onion, carrots, celery, and leeks to the pot. Sauté in the rendered fat for 6-8 minutes until the vegetables have softened and the onions are translucent.
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5
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly to prevent the garlic from burning and to 'toast' the tomato paste until it turns a brick-red color.
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6
Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom.
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7
Add the rinsed Puy lentils, chicken stock, thyme sprigs, and bay leaves. Bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low. Slice the browned sausages into 1-inch thick chunks and return them to the pot, along with any juices from the plate.
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9
Cover the pot partially with a lid and simmer gently for 30-35 minutes. Check the lentils at the 25-minute mark; they should be tender but still have a slight 'bite' (al dente).
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10
Once the lentils are cooked, remove the thyme sprigs and bay leaves. Stir in the Dijon mustard and red wine vinegar.
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11
Taste the stew and season with salt and freshly cracked black pepper. Note: The pancetta and stock are salty, so taste before adding more.
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12
Ladle the thick stew into warm bowls, drizzle with a little extra virgin olive oil, and shower with fresh parsley before serving.
💡 Chef's Tips
Always use authentic Lentilles Vertes du Puy (AOP) if possible, as regular green lentils will turn to mush during the long simmer. Don't salt the lentils at the beginning of cooking; salt can toughen the skins and prevent them from softening properly. If the stew becomes too thick, simply splash in a little more chicken stock or water to reach your desired consistency. For a vegetarian version, omit the sausage and pancetta, use vegetable stock, and add smoked paprika for that essential smoky depth. This dish is a 'day-after' star; the flavors meld and intensify beautifully when reheated slowly on the stove.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, acidic French white wine like a Sancerre or a light-bodied red like Beaujolais. A side of simple steamed green beans with lemon zest provides a fresh contrast to the rich stew. Add a dollop of crème fraîche or Greek yogurt on top for an extra layer of creamy decadence. Serve alongside a simple butter lettuce salad with a sharp vinaigrette to cleanse the palate.