Braised sausages and lentils are classic French comfort food, and by streamlining the recipe, we bring it out of the countryside and squarely into the weeknight rotation.
Many traditional recipes make a fuss out of an otherwise simple meal, often boiling the lentils and sausages separately, then assembling them together for a final bake. Instead, in this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we buck tradition and use one skillet, start to finish.
We use Italian sausages because they come already seasoned with spices, and you can decide on hot or sweet depending on your heat tolerance. After browning them, we take advantage of the flavorful fond in the pan to infuse lentils with flavor.
Dark-green French lentils du Puy take a bit more time to soften compared to other varieties of lentils, but they’re worth a few
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