Item: Traditional sausage and lentil stew recipe in enamelled cast iron casserole
Traditional sausage and lentil stew recipe in enamelled cast iron casserole
A timeless everyday classic by Mamie Cocottes
If there’s one dish that truly embodies homely, simple, and hearty cooking, it’s sausage and lentil stew.
An unpretentious dish, yet deeply comforting, where lentils slowly simmer with flavourful sausages to deliver a melt-in-the-mouth texture and a rich, traditional taste, just like the recipes of yesteryear.
Prepared in an enamelled cast iron casserole dish, sausage and lentil stew takes on a whole new dimension. Cast iron distributes heat evenly, allows for gentle and consistent cooking, and prevents temperature fluctuations that could break up the lentils.
The generous capacity of the casserole dish is perfect for this hearty meal, often cooked in large batches and even tastier when reheated.
This is the kind of recipe you start off gently, while the house fills with that comforting aroma of slow-cooked dishes done right.
Which cookware to use for sausage and lentil stew?
Enamelled cast iron casserole – recommended
The casserole is perfectly suited for:
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slow cooking in large quantities
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dishes based on pulses
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gentle heat distribution
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consistent simmering without sticking
Its height allows the lentils to cook slowly while remaining whole and tender.
Ingredients for 6 people
- 500g green lentils (such as Puy lentils)
- 4 Toulouse sausages (or smoked sausages to your taste)
- 2 carrots
- 1 yellow onion
- 2 garlic cloves
- 1 bay leaf
- 1 sprig of thyme
- 1 tbsp.tablespoon of olive oil
- 1.2 L of water or stock
- Salt, freshly ground black pepper
Step-by-step preparation
1. Prepare the ingredients
Rinse the lentils thoroughly under cold water.
Peel the carrots and slice them into rounds.
Finely slice the onion and lightly crush the garlic.
2. Sauté the aromatic base
In your enamelled cast iron casserole dish, heat the olive oil over a medium heat.
Add the onion and let it soften gently until translucent.
Add the garlic and carrots, then sauté for a few minutes.
3.Start cooking the lentils
Add the lentils, thyme, and bay leaf.
Pour in the water or stock, stir, and bring to a gentle simmer.
Cover and cook for 30 minutes on a low heat.
Thanks to the cast iron, the temperature remains stable and the lentils cook slowly without bursting.
4. Add the sausages
Place the whole sausages on top of the lentils.
Cover and continue cooking for an additional 20 to 25 minutes on a low heat.
The sausages release their flavours into the dish while the lentils become tender and well bound.
5. Finish the recipe
Remove the thyme and bay leaf.
Season with salt and pepper at the end of cooking.
If needed, reduce for a few minutes without the lid to achieve a rich, coating texture.
Serve piping hot
Directly in your Mamie Cocottes casserole dish, served with:
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strong mustard
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gherkins
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rustic bread
A simple, hearty dish that is always appreciated.
The benefits of cooking with enamelled cast iron
Enamelled cast iron is perfect for making sausage and lentils:
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gentle, even heat distribution
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slow, controlled cooking
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tender lentils without splitting
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keeps food warm for longer
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even tastier when reheated
It’s this patient cooking process that gives lentils their full depth of flavour.
Grandma Cocottes’ Little Secrets
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Never add salt to lentils at the start of cooking
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Letting the dish rest for a few hours further enhances the flavour
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Sausage and lentils taste even better the next day
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Adjust the texture at the end of cooking to your liking
FAQ – How to make perfect sausage and lentils in a casserole dish
Can sausage and lentils be prepared in advance?
Yes, they keep very well and develop more flavour after resting.
What size casserole dish should I choose?
A 30 cm casserole is ideal for 6 people.
Is enamelled cast iron suitable for induction?
Yes, all Mamie Cocottes casserole dishes are compatible with induction, gas, ceramic hobs and oven.
Conclusion – Simple home cooking that always delights
Sausage and lentil stew is the perfect example of everyday cooking: simple, hearty, and full of flavour.
Prepared in an enamelled cast iron casserole dish, they regain all their character thanks to slow, controlled cooking.
With Mamie Cocottes, we cook like we used to.
No rush. And that makes all the difference.
