Riz aux Lentilles et Saucisse (French Rice with Lentils and Sausage)

About This Recipe

This dish reflects the hearty, unfussy cooking of rural central France, where lentils from Le Puy and simple grain pairings have long formed the backbone of everyday farmhouse meals. Green lentils are simmered with onion, carrot and thyme until tender but still holding their shape, while a garlicky smoked sausage, usually a saucisse de Morteau or similar, is poached alongside to infuse the pot with smoky depth. Served over rice rather than alone, this version turns the traditional lentil-and-sausage pairing into a single filling bowl, finished with a drizzle of good mustard vinaigrette for brightness against the richness of the sausage.

Ingredients

Serves 4

• 1.5 cupswhite rice
• 3 cupswater(for rice)
• 1 cupgreen lentils(rinsed)
• 1smoked sausage (saucisse de Morteau or kielbasa)
• 1onion(diced)
• 1carrot(diced)
• 2 clovesgarlic(minced)
• 2bay leaves
• 1 tspfresh thyme
• 3 cupswater or stock(for lentils)
• 1 tspsalt
• 1 tbspdijon mustard(for vinaigrette)
• 3 tbspolive oil(for vinaigrette)
• 1 tbspred wine vinegar(for vinaigrette)
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Cook the rice

   Cook the rice in water according to package timing until tender; set aside.

2. 2

   Cook the lentils

   In a separate pot, cook onion and carrot in a little oil until softened, then add garlic, lentils, bay leaves, thyme, water and salt; simmer 25-30 minutes until tender.

3. 3

   Poach the sausage

   Add the whole sausage to the lentil pot for the last 15 minutes of cooking to warm through and infuse the lentils with its smoky flavor.

4. 4

   Make the vinaigrette

   Whisk mustard, olive oil and vinegar into a smooth dressing.

5. 5

   Slice the sausage

   Remove the sausage and slice into rounds.

6. 6

   Assemble

   Spoon rice into bowls, top with lentils and sliced sausage, drizzle with mustard vinaigrette, and scatter with parsley.

   Discard the bay leaves before serving — they're for flavor only, not eating.

Variations

• •

  A vegetarian version omits the sausage and adds smoked paprika to the lentils for a similar smoky note.

• •

  Swap rice for boiled potatoes for a more traditional French lentil-and-sausage pairing.

• •

  Adding a splash of white wine to the lentils while they simmer deepens the flavor further.

Storage

Refrigerate lentils, rice and sausage separately up to 4 days; reheat gently with a splash of water or stock to loosen the lentils.

Frequently Asked Questions