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Easy Lentil & Sausage Stew
In Soups

Easy Lentil & Sausage Stew



Watch Jacques prepare a hearty and warm stew for the winter months. A protein packed recipe- using lentils and sausage – also yields an inexpensive meal. —
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I’m going to make a lentil and sausage stew today. 
So I have two tablespoons of olive oil here, and I have about a good half a pound of uh 
of sausage and I choose the hot one. You can have the mild one, or the hot one. Take the skin 
out of it, we’ll put that into a little sausage ball like this. Yeah, and that will cook for 
like 7-8 minutes till it nicely browns around. Then I have a cup of – uh a cup of leeks, 
so half of one would be perfectly fine. All right, the onion. I very often 
when I use lentil, use the the French so called lentil de puy (P U Y), it’s a darker 
lentil which is quite nice, but this here I’m using the regular lentil. Have half a pound 
here, which I’m going to uh to rinse under water. So garlic and those lentils would 
take about 30-35 minutes to cook. Okay coarsely, coarsely chop. 
All that will go together. So that’s an inexpensive type of stew, see 
a great, great main course with a salad and so forth. So here I have a carrot, cut the end 
of the carrot here and there. Okay one streak. Okay Going to run that under water. I have half a pound here. Right about 7-8 
minutes. Now it’s nicely browned, so I’m going to put my vegetable in there. Okay I want 
to cook that for 3-4 minutes. Been a few minutes here. Looks nice. So I have I have a 2 and 1/2 
cup of water here. 3/4 of a cup of diced tomato, my lentil, a teaspoon of salt, about a good half a 
teaspoon of pepper also. We bring that to a boil, and we boil that gently for about 34 to 
45 minutes. Okay, as you can see my lentil now cook 45 minutes there’s basically not 
much liquid left over. Still a little crunchy, but tender. You can do that ahead of course you 
can even freeze it, you know this is good those type of stew. Remember there is a lot of sausage 
in there, so that would be a-a nice portion here. A little bit of chives on top for color, and 
here we are: the stew of lentil and sausage. Bon appetit, and happy cooking. [Music]

24 Comments

  5. @jeannieheard1465

    I'm doing this this morning for the second time. Ratio cup for cup, according to computer search would be 1:2 lentil to water for them to cook through and yet retain the shape.

  12. @gertexan

    Looks good. I make my lentil stew with smoked pork, cubed potatoes, and with a splash of malt vinegar the way my grandmother taught me. I serve with cornbread. The family absolutely love it.

  16. @nicoleleboeuf-little1048

    I love watching him process the vegetables. He's definitely got a technique, but he's not precious about it – just, here's an easy way to medium-dice an onion, here's an efficient way to rough-mince garlic. The moment when the little round of carrot gets stuck to the long quarters of carrot and he doesn't bother to pull it out, just keeps chopping away, kinda warmed my heart. Like, clearly, the point is not to have perfectly shaped pieces of carrot. The point is to have delicious, nourishing stew.

    Also, every time I make a thing with leeks now, I think of his easy potato-leek soup recipe, in which he encourages the viewer to use the green tops too, there's no reason to discard half your leek, those things are expensive enough as it is!