Lentil & smoked sausage stew


Piece of life

I won’t hide the fact that I got a little discouraged this morning while shovelling snow from my car… winter is definitely on our doorstep ! But who says cold says comfort food and there’s nothing like a delicious stew of lentils and smoked sausages to face the falling temperatures. This old classic, who cradled my childhood, is always a great success. Smoked sausages give an irresistible taste to any dishes, and the kids of course love them… it even make them forget the “ugly” carrots that they hate so much.

About the stew

Nothing difficult here again. I use a pressure cooker, but you could use a regular pan, an Instant pot, or even a slow cooker. You will only need to adjust the cooking time according to the pan you use.

I always vary the type of lentils, green, brown… they all do the trick [except for the red ones, they cook way faster]. But my little favorite is the Beluga variety. This little lentil, nicknamed the “caviar of lentils” because of its color and shape, is from Canada. Always better to use a local product ! However it is not always easy to find and it is a little more expensive than other lentils [though still affordable]. Organic stores tend to have it more easily.

In France we tend to eat it as it, but since my Brazilian hubby came into my life I now always serve it with some rice. South americans and their famous “rice and beans” had to apply here, and I have to say it does get well together.

Ragout lentilles saucisses

Lentil & smoked sausage stew

A traditional recipe, the kind we always enjoy, tasty and comforting, a must for the cold days !
Course: Main course
Cuisine: French
Keyword: Easy recipe, Family recipe, Traditional recipe
Portions 4
Prep Time: 15 minutes
Cooking time (pressure cooker): 18 minutes
Print Recipe


  • 450 g dried lentils
  • 2 large smoked sausages (like french Morteau sausage)
  • 4 carrots diced
  • 1 onion minced
  • 2 bay leaves
  • olive oil
  • water
  • salt & pepper to taste


  • Rinse the lentils under cold water, and drain.
  • Heat a drizzle of olive oil in the pot. Fry the onion for 1 to 2 minutes, then add the carrots. Fry again for another 2 minutes.
  • Add the lentils, sausages, bay leaf, salt and pepper. Add water up to cover the lentils.
  • Close the pot and cook for 15 min when the pot is under pressure (or depending on the type of pan you are using, it will be longer with a traditional pan, shorter with an Instant pot).
  • Before serving, remove any excess water and remove the bay leaves.


Be careful not to overcook otherwise your lentils will turn into a soup, though it will still be very good it will be less presentable.

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