Saucisson Soul
Savor the rustic charm of French country cooking with "Saucisson Soul," a hearty one-pot dish that celebrates the soulful pairing of saucisson—an aromatic French-style sausage—and tender green lentils. This comforting recipe is infused with layers of flavor from sautéed onions, carrots, celery, and garlic, all simmered in a rich, herbaceous broth laced with smoked paprika. The saucisson is seared to perfection, imparting its savory depth to the dish, while fresh thyme and a bay leaf add fragrant notes. Ready in just under an hour, this easy yet elegant meal is perfect for weeknight dinners or casual entertaining. Garnish with fresh parsley for a burst of color and serve with crusty bread for soaking up every last drop of the flavorful broth. Simple, satisfying, and steeped in tradition, this recipe is your gateway to the heartwarming essence of French cuisine.
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Recipe Information
Ingredients
- 2 links saucisson (French-style sausage)
- 1 cup green lentils
- 1 medium, finely chopped onion
- 2 medium, diced carrot
- 2 stalks, diced celery stalks
- 3 cloves, minced garlic cloves
- 2 tablespoons olive oil
- 4 cups chicken or vegetable stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (for garnish) parsley
- 1 loaf (optional, for serving) crusty bread
Instructions
Rinse the green lentils under cold water and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the minced garlic and smoked paprika. Cook for another minute, being careful not to burn the garlic.
Add the saucisson links to the pot and sear on all sides until lightly browned, about 3-4 minutes.
Pour in the chicken or vegetable stock and bring to a gentle boil.
Stir in the rinsed lentils, fresh thyme, bay leaf, salt, and black pepper.
Reduce the heat to a simmer, cover, and let cook for 30-35 minutes, or until the lentils are tender but not mushy.
Check the seasoning and adjust with more salt or pepper if needed. Remove the thyme sprigs and bay leaf.
Slice the saucisson into rounds and return them to the pot. Let them warm through for 2-3 minutes.
Serve the Saucisson Soul hot, garnished with chopped parsley and paired with crusty bread if desired.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 9231 mg | 401% | |
| Total Carbohydrate | 337.4 g | 123% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 34.9 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3592 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
