Cook what you grow
French Lentils with Smoked Sausage
The French bistro pot of shape-holding green lentils simmered with carrot, thyme, and browned smoked sausage, sharpened at the end with mustard and vinegar.
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Ingredients
serves 4From the garden
- 1½ cups French green or brown lentils, rinsed and picked over · a shape-holding class; red lentils dissolve and turn this into soup
- 2 medium carrots, diced small
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
- ¼ cup fresh parsley, chopped
From the pantry
- 12 oz smoked sausage (kielbasa or saucisse de Montbeliard), cut into thick coins
- 2 stalks celery, diced small
- 1 bay leaf
- 4 cups chicken stock · or water; top up if the pot runs dry
- 2 tbsp olive oil
- 1 tbsp Dijon mustard · stirred in at the end
- 1 tbsp red wine vinegar · plus a few drops more to finish
- 4 slices crusty bread (optional) · for the broth at the bottom of the bowl
- salt · to taste
- black pepper