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French Lentil Stew with Garlic Sausage, Thyme, and Red Wine
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 12 ounces garlic sausage, sliced into rounds
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup French lentils, rinsed
  • 1/2 cup red wine
  • 4 cups chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sausage slices and cook until browned on both sides. Remove the sausage and set it aside.
  • Add the onion, carrots, and celery to the same pot. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute. Add the lentils, red wine, chicken broth, thyme sprigs, and bay leaf.
  • Return the browned sausage to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes until the lentils are tender.
  • Remove the thyme sprigs and bay leaf. Season with salt and black pepper to taste before serving.

Notes

The red wine mellows during cooking, so taste before adding extra salt at the end. If the stew thickens too much on the second day, stir in a splash of broth when reheating. Fresh thyme sprigs release more flavor than dried, but you can swap in 1 teaspoon dried thyme if needed.
Course: Main Course
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board