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Rustic French Lentil and Sausage Stew with Red Wine
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

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

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Remove the sausage and set it aside.
  • Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 6 minutes. Stir in the garlic and cook for 1 minute more.
  • Return the sausage to the pot. Add the lentils, red wine, chicken broth, thyme, and bay leaves. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the lentils are tender.
  • Remove the thyme sprigs and bay leaves. Season with salt and black pepper to taste before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. Leftovers store well in the fridge for up to three days and reheat easily on the stove with a little added water. Use a dry red wine you would drink, as its flavor carries through the dish.
Course: Soup
Cuisine: French
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board