One of the other dishes Stephanie’s sister made for us while we were in France was lentils with sausages, or saucisses-lentilles. It’s a very simple dish, not as memorable as hachis parmentier (I mean with a name like that…), but something Stephanie thinks about every time we pass the lentils at Trader Joe’s. Given the plenitude of carrots in our veggie box lately, we finally picked up some pre-cooked black beluga lentils on our last shopping trip, along with some uncured kielbasa.

saucisses-lentilles cooking

So tonight while Stephanie was at pilates, I adapted this French recipe as follows. Serves 2-3.



  1. Cut onion in half and slice each half thinly
  2. In a large saucepan, melt butter and sweat the onions over medium-low heat
  3. Dice bacon and start browning in a frying pan
  4. Peel carrots and cut into 1/4 inch thick rounds
  5. Add the carrots to the onions when they’ve started to brown
  6. Strain the diced bacon and add to the onion and carrots, discarding the leftover fat
  7. Cut kielbasa sausage into diagonal slices and brown on the frying pan
  8. Add the white wine and water to the onions, carrots, and bacon. Bring to a boil and reduce to simmer.
  9. Add the browned sausages and lentils to the saucepan and simmer covered for 10 minutes
  10. Uncover and continue cooking until the excess liquid has been absorbed/evaporated
  11. Stir in mustard just before serving
  12. Season with salt and pepper to taste
saucisses-lentilles served
Here’s what it might look like



this looks yummy enough to try. made tofu saag yesterday and house still smells like an indian restaurant. which is a plus you don’t think about when making indian food.

I dunno, you might think twice when the smell of curried carrot soup lingers three days later…

Uncanny. I’d never seen the words hachis parmentier before today. Now I see it here, and here.

Hachis parmentier, burning up the web. Yeah that Shakespearean Pulp Fiction thing showed up on BB too.


Oooh…lentils and snausages! I discovered that lovely combo with this recipe from the Barefoot Contessa (Ina Garten)…she made it on her foodnetwork show one day and I had to try it. Didn’t have green lentils, but a nice bag of black lentils from TJs (uncooked) and it came out wonderfully. Leftovers (frozen) were just as tasty too…ie: it freezes well. For snausages, you should look up Fra’mani or Molinari (both SF companies)…they are excellent. Here’s the recipe link:


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