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.
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 extra minutes of simmering since they hold their shape beautifully when fully cooked. Even then, the meal only requires about 20 minutes of active work. To the fat in the skillet, add the carrots, onion, and ½ teaspoon each salt and pepper. Reduce to medium and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Stir in the garlic, lentils and 2 cups water, then bring to a simmer over medium-high. Cover, reduce to medium-low and simmer, stirring occasionally, for 20 minutes .
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