French Lentils with Sausage, Wilted Arugula, and Dijon Mustard: A Hearty, Rustic One-Pan Classic
A blend of earthy pulses and savory bites with peppery greens for a satisfying dinner.
French Lentils with Sausage, Wilted Arugula, and Dijon Mustard
This classic one-pan dish brings together earthy French lentils, plump sausage, peppery arugula, and sharp Dijon mustard for a meal that is as comforting as it is nourishing. Perfect for weeknight dinners, casual gatherings, or meal prep, this recipe captures the spirit of rustic French home cooking: simple, robust, and incredibly flavorful.
Why This Recipe Works
- Layered Flavors: Lentils absorb the savory notes from browned sausage, aromatic vegetables, and thyme, resulting in a rich, cohesive dish.
- One-Pan Simplicity: Entire meal is cooked in a single pot for maximum convenience and easy cleanup.
- Versatility: Customize with different sausage types and greens to suit your taste or pantry.
- Nutrient Rich: Lentils are packed with plant-based protein and fiber, while arugula adds vitamins and minerals.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Sausages | 8 links | Chicken, pork, or vegetarian; garlic-herb style recommended |
| French green lentils (Le Puy) | 2 cups / 16 oz dry | Rinsed, soaked for 2-4 hours, drained |
| Stock (chicken, vegetable, or beef) | 4 cups / 32 oz | May substitute water |
| Shallot | 1, diced | Can use sweet onion |
| Carrots | 2, sliced | Thick rounds or half-moons |
| Garlic cloves | 4-6, minced | More or less to taste |
| Fresh thyme sprigs | 4-5 | Bay leaf optional |
| Arugula | 4 cups | Washed and trimmed |
| Olive oil | 2 tbsp | For sautéing |
| Salt & Pepper | To taste | |
| Dijon mustard | For serving | Classic accompaniment |
Step-by-Step Instructions
- Brown the Sausage
Heat 1-2 tablespoons olive oil in a large, deep braising pan or Dutch oven over medium-high heat. Add sausage links, sliced on the bias if desired. Sear until deeply browned on all sides (about 5-7 minutes). Remove sausages and set aside. - Sauté Veggies
Deglaze the pan with a splash of stock, scraping any flavorful bits. Add diced shallot and sliced carrots; cook until softened and aromatic (5-7 minutes). Add minced garlic and sauté until fragrant, about 1 minute longer. - Cook Lentils
Stir in the lentils and toss to combine. Add thyme sprigs and a generous pinch of black pepper. Pour enough stock to just cover the lentils (about 4 cups). Nestle the sausages back in. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes. Lentils should be almost tender and most of the liquid absorbed; add more stock or water as needed. - Wilt Arugula
Remove thyme sprigs. Season lentils to taste with salt and more pepper. Spread arugula on top, cover, and cook another 3-5 minutes until greens are wilted but vivid. Fold arugula into lentil mixture. - Serve
Spoon lentils and sausage into bowls. Offer Dijon mustard on the side for dipping sausage. Serve hot.
Recipe Notes and Variations
- Lentil Texture: Canned lentils yield creamier results and reduce prep time, but French green lentils (Le Puy) hold their shape and deliver a firmer bite.
- Sausage Choices: Garlic-herb chicken, pork, or vegetarian sausage all work. Smoky sausages add deeper flavor.
- Stock Substitutes: Chicken, beef, or veggie stock are all suitable. Water may be used in a pinch.
- Greens: Baby kale, spinach, or chard are easy substitutes for arugula.
- Other Legumes: Swap lentils for chickpeas for a Mediterranean twist.
- Mustard: Dijon is traditional, but grainy mustard or aioli also complement the dish.
Pairing Suggestions
- Wine: A fuller-bodied French red, such as Mas de Gourgonnier Les Baux de Provence or Château Haut Cadet St.-Emilion, balances bright fruit and savory notes, enhancing both sausage and lentils.
- Accompaniments: Crusty baguette, simple leafy salad, or roasted root vegetables make excellent sides.
Nutritional Benefits
- Lentils: Provide protein, iron, folate, and dietary fiber.
- Sausage: Adds protein and essential minerals; choose lower-fat or plant-based sausage for lighter fare.
- Arugula: Rich in vitamin K, calcium, and antioxidants.
Tips for Success
- Soaking Lentils: Speeds cooking and improves digestibility but is not strictly necessary. Rinsing is essential.
- Simmer, Don’t Boil: Gently cook lentils for even texture and prevent them from splitting.
- Add Greens Last: Arugula should be gently wilted to retain vibrant color and peppery snap.
- Season Layer-by-Layer: Taste and adjust salt/pepper when lentils are nearly cooked and just before serving.
- Meal Prep: Leftovers hold up well for up to 3 days. Reheat gently for best texture.
Table: Ingredient Substitution Guide
| Ingredient | Substitute | Flavor/Texture Notes |
|---|---|---|
| French Lentils (Le Puy) | Brown lentils, canned lentils, chickpeas | Brown lentils: softer; canned lentils: creamier |
| Arugula | Baby kale, spinach, Swiss chard | Kale: mild, tender; chard: earthy |
| Sausage | Chicken, pork, turkey, vegetarian sausage | Smoked sausage adds depth |
| Thyme | Rosemary, bay leaf, herbes de Provence | Rosemary: piney, robust |
What others are reading
Serving Size and Cost Per Meal
- Serves: 6–8
- Approximate Cost: $15 total for main ingredients.
- Prep Time: 10 minutes (plus 2–4 hours soaking if desired)
- Cook Time: 35–40 minutes
- Total Time: 45–50 minutes
Frequently Asked Questions
Q: Do I need to soak lentils before cooking?
A: Soaking French green lentils is optional. It speeds up the cooking process and can make lentils easier to digest, but they cook through without pre-soaking, unlike some larger beans.
Q: Can I use other types of sausage?
A: Absolutely. The recipe is adaptable to chicken, pork, turkey, or even vegetarian sausages. Garlic-herb styles pair especially well but try smoked varieties for added depth.
Q: What greens can substitute for arugula?
A: Baby kale, spinach, or Swiss chard make excellent substitutes. Choose tender greens for quick wilting and bright color.
Q: How can I make this meal vegetarian?
A: Use vegetarian or vegan sausage and swap chicken or beef stock for vegetable stock. The hearty lentils and greens keep the dish grounded and flavorful.
Q: Is this recipe freezer-friendly?
A: Yes—freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently with a splash of water or stock.
Quick Tips for Easy Weeknight Success
- Use canned lentils for speed; reduce simmer time to 10 minutes.
- Deglaze with white wine for extra flavor before adding lentils.
- Finish with fresh parsley or lemon zest for brightness.
- Serve with a side of crusty bread to mop up juices and mustard.
Final Thoughts: French Comfort, Modern Convenience
French Lentils with Sausage, Wilted Arugula, and Dijon Mustard is the ultimate comfort meal: nutritious, intensely flavorful, and endlessly adaptable. Whether you crave a rustic French bistro dish or need a hassle-free dinner, this recipe delivers heartiness and character. Its one-pan ease, robust taste, and elegant simplicity ensure this classic remains a go-to favorite for cooks and guests alike.
References
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