Lentils with Andouille Sausage and Crispy Veggies

I've loved lentils all my life. Our mother, raised in Europe and challenged to feed all eight of us, would cook up a large batch of lentils and extend them with a package of frankfurters. Or maybe it was vice versa. Keep in mind, that in Europe, frankfurters are a very standard type of sausage (without the negative connotation they can have here as a slightly inferior food). Often in the summer, she would pile the doggers and lentils in a big pot and we'd walk across the street to a small neighborhood beach. Our Dad would join us after work and we'd have dinner, soaking wet on the beach.

So I have a very warm place in my heart for lentils and sausages.

And while readers of this blog know how much I love frankfurters, I opt for spicy Andouille sausage here, for a bit of a kick to this dish. Instead of cooking some veggies in with the lentils, I've cooked them quickly on the side and scattered them on top of the sausage-lentil stew. This way, they retain a crisp-tender crunch and sweetness, which balances and offsets the richness of the stew.

1 large onion, diced
2 carrots, diced
12 oz andouille sausage, sliced
3 cloves garlic, minced
1 tsp fennel seeds
1 tsp cumin seeds
1 Tbsp dried rosemary
1 cup lentils
1 quart chicken broth
1 Tbsp good English or Dijon mustard
1 Tbsp red wine vinegar


1/2 lb Brussels sprouts, quartered lengthwise
1/2 lb cabbage, cut into 1-inch pieces
1 orange pepper, sliced into 1-inch slices

Heat a bit of olive oil in a medium pot or Dutch oven. Add the onion, carrots and sausage, and cook for about 10 minutes. the veggies should begin to caramelize and the sausage should brown up a bot.

Add the garlic, fennel, cumin and rosemary and cook another 2-3 minutes.

Add the lentils and chicken broth and bring to a gentle boil.

Reduce to a simmer, cover and cook for 20 minutes. Add the mustard to the lentils and cook another 20 minutes, until the lentils are just cooked through.

Meanwhile, toss the Brussels sprouts, cabbage and orange pepper into a large skillet and sauté for about 5-8 minutes over medium high heat. You want the veggies just to begin to brown, but remain very, very, crisp tender. Salt and pepper to taste. Remove from heat and stir every once in a while to let the steam escape, so the veggies do not overlook. You want sweet crips veggies for this topping.

When the lentils are just done, add the vinegar and stir well. Serve in bowls, with a generous topping of crispy veggies over the lentils.

Serves 6.

Cook's note: I used black Beluga lentils here which really keep their shape and texture nicely.

You could also use French Puy lentils. If you use common green lentils, it will also be fine.  You can expect a thicker stew, which will taste wonderful as well.

Horseshoe Harbor, New York