Recipes Ingredients Meat & Poultry Beef Recipes French-Lentil and Sausage Stew Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Ingredients 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 Directions 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. Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes. 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. 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. Rate it Print