French-Lentil and Sausage Stew


A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.


  • 4 tablespoons extra-virgin olive oil

  • 1 pound kielbasa, cut diagonally into ½-inch-thick slices

  • 1 onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 7 garlic cloves, chopped

  • 3 ½ cups Le Puy lentils (about 2 pounds), rinsed and picked over

  • 2 cups homemade or low-sodium store-bought chicken stock

  • 1 dried bay leaf

  • 3 teaspoons finely chopped fresh rosemary

  • Coarse salt and freshly ground pepper


  1. Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.

  2. Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.

  3. Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.

  4. Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.

Cook's Notes

If making ahead, reheat over medium-low heat, stirring occasionally and thinning with a bit of water, if needed.

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