Table of Contents

A Grape Picker’s Lunch! Sausages and Lentils With Thyme and Wine

The memory still makes my mouth water. It was a late October afternoon in Tuscany, the air crisp with the promise of fall, and the vineyards buzzing with the energy of the grape harvest. After hours spent snipping bunches heavy with Sangiovese grapes, my hands stained purple and back aching, the aroma of something hearty and savory wafted from a nearby farmhouse. It was nonna’s famous sausage and lentil stew, simmered all morning in a huge pot over an open fire. The smoky scent of wood mingling with the earthy lentils and rich sausage… it was the taste of pure, unadulterated Italian comfort, a feast fit for weary grape pickers and treasured friends.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Dietary Type: Not Vegetarian

Ingredients

1 tablespoon sunflower oil
8 slices streaky smoked bacon (rashers)
8 large sausages (Such as Toulouse, Beef or Venison)
4 large onions, peeled and cut into large chunks
Fresh thyme
200 g dry green lentils (Puy)
2-4 garlic cloves, peeled and chopped
300 ml good quality beef stock or 300 ml consommé
150 ml red wine, such as Bordeaux
Salt
Pepper

Equipment Needed

Large casserole dish (such as a Le Creuset or Dutch oven)
Knife
Chopping board
Wooden spoon or spatula

Instructions

Begin by heating the sunflower oil in a large casserole dish, like a Le Creuset or Dutch oven, over medium heat.
Add the streaky smoked bacon to the heated oil and fry until it becomes crispy. This typically takes 5-7 minutes, depending on the thickness of your bacon. Be careful not to burn it!
Once the bacon is crispy, remove it from the casserole dish and set it aside on a plate lined with paper towels to drain excess fat.
Now, add the sausages to the casserole dish. Ensure they have enough space and brown them thoroughly on all sides. This usually takes about 8-10 minutes. You want them to develop a nice, golden-brown color.
Remove the browned sausages from the casserole dish and set them aside with the cooked bacon.
Add the onion chunks to the casserole dish. Increase the heat slightly to medium-high and cook the onions until they soften and take on a crispy, caramel-like color. This process, known as caramelizing, may take about 10-15 minutes. Stir them frequently to prevent burning.
Return the sausages to the casserole dish, nestling them amongst the caramelized onions.
Add the fresh thyme, Lentilles Vert de Puy (green lentils), and chopped garlic to the dish. Cook for about a minute, stirring constantly to allow the flavors to meld. This is known as blooming the spices, which enhances their aroma and flavor.
Pour in the beef stock or consommé, followed by the red wine. The liquid should almost cover the lentils and sausages.
Lower the heat to a gentle simmer, partially cover the casserole dish with a lid, and let it cook for approximately 35 minutes. This slow simmering allows the lentils to become tender and the sausages to cook through completely.
After 35 minutes, check the lentils for tenderness and the sausages for doneness. The lentils should be soft but not mushy, and the sausages should be cooked through with no pink remaining. If the lentils are still too firm, continue simmering for another 5-10 minutes.
Season the dish with salt and pepper to taste. Remember to start with a small amount and adjust as needed.
Just before serving, crumble the crispy bacon over the top of the sausage and lentil mixture. Garnish with a few more fresh thyme leaves for added flavor and visual appeal.
Serve directly from the casserole dish, allowing everyone to help themselves. Traditionally, this dish is served with assorted salads, crusty bread, local butter, cheese, and, of course, a glass or three of wine. Vive la Vendange!

Expert Tips & Tricks

Sausage Selection: The quality of your sausage will greatly impact the final flavor of the dish. Opt for sausages with a high meat content and minimal fillers. Experiment with different sausage varieties, such as Italian sausage, chorizo, or even plant-based sausages for a vegetarian version.
Lentil Love: Using Lentilles Vert de Puy (green Puy lentils) is highly recommended, but if they are unavailable, you can substitute with other green or brown lentils. However, be aware that other types of lentils may require different cooking times, so adjust accordingly.
Wine Wisdom: Choose a dry red wine that you enjoy drinking. Avoid using cooking wine, as it often contains added salt and preservatives that can negatively affect the flavor of the dish.
Bacon Boost: For an extra smoky flavor, consider using smoked paprika in addition to, or in place of, some of the salt. A pinch goes a long way!
Make-Ahead Magic: This dish can be made a day or two in advance. The flavors will meld together even more beautifully as it sits. Simply store it in the refrigerator and reheat gently on the stovetop before serving.

Serving & Storage Suggestions

Serve this rustic sausage and lentil stew family-style, straight from the casserole dish. Accompany it with a selection of fresh salads, crusty bread for soaking up the delicious sauce, creamy butter, and an array of cheeses. A chilled glass of red wine or a crisp white wine pairs perfectly with the hearty flavors of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through. You can also freeze the leftovers for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	650 kcal	33%
Total Fat	35g	45%
Saturated Fat	15g	75%
Cholesterol	100mg	33%
Sodium	1200mg	50%
Total Carbohydrate	50g	17%
Dietary Fiber	20g	80%
Sugars	8g	16%
Protein	40g	80%
Iron	8mg	44%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

Vegetarian Version: Substitute the sausages with plant-based sausages or hearty vegetables like mushrooms, carrots, and sweet potatoes. Use vegetable broth instead of beef stock.
Spicy Kick: Add a pinch of red pepper flakes or a chopped chili pepper to the dish for a spicy kick.
Herbal Infusion: Experiment with different herbs, such as rosemary, oregano, or bay leaf, to create unique flavor profiles.
Wine Swap: If you don’t have red wine on hand, you can substitute with dry white wine or even apple cider.
Bacon Alternative: Pancetta or even smoked turkey bacon can be substituted for streaky bacon.

FAQs (Frequently Asked Questions)

Q: Can I use canned lentils instead of dried lentils?

A: While you can use canned lentils for convenience, dried lentils generally offer a better texture and flavor. If using canned lentils, reduce the cooking time significantly.

Q: Do I need to soak the lentils before cooking?

A: Puy lentils do not typically require soaking, but rinsing them thoroughly before cooking is recommended.

Q: Can I make this dish in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Brown the bacon and sausage as instructed, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: What if I don’t have beef stock or consommé?

A: You can use chicken stock or vegetable stock as a substitute. Adjust the seasoning as needed.

Q: How do I know when the lentils are cooked through?

A: The lentils should be tender but not mushy. They should offer a slight resistance when bitten into.

Final Thoughts

I urge you to try this grape picker’s lunch. It’s more than just a recipe; it’s an invitation to savor the simple pleasures of life: good food, good company, and a spirit of celebration. So gather your friends and family, pour a glass of wine, and enjoy the fruits (and sausages!) of your labor. And if you do decide to make it, please feel free to share your feedback and any variations you tried! This dish also pairs well with a simple green salad tossed with a light vinaigrette.

A Grape Picker’s Lunch! Sausages and Lentils With Thyme and Wine Recipe