Slow Cooker Morteau Sausage with Green Lentils Tips, FAQ & printable recipe

Tips for success

For the best results, avoid salting the lentils until the very end of the cooking process. Adding salt too early can sometimes toughen the skins of the lentils, preventing them from becoming perfectly tender.

If you find the flavor needs adjustment after cooking, a small splash of high-quality red wine vinegar can brighten the earthy notes of the lentils and balance the richness of the smoky sausage.

If you are serving this for a dinner party, consider garnishing the final plate with a small amount of freshly minced parsley. While the recipe remains simple, this touch of green adds a visual freshness that contrasts beautifully with the dark, rich tones of the lentils and the smoked sausage.

Ensure that the plates are warmed before serving to keep the stew at the optimal temperature for as long as possible during the meal.

Variations

• Root Vegetable Twist: Replace half of the carrots with parsnips or diced turnips to introduce a slightly sweeter and earthier flavor profile that pairs wonderfully with the smoky notes of the Morteau sausage.
• Herbed Variation: Add a sprig of fresh thyme or a teaspoon of dried savory along with the bay leaves to enhance the aromatic depth of the stew, giving it a more traditional, herb-forward French character.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days.

Freezer

Not recommended, as the texture of the lentils can become mushy upon thawing.

Reheat

Reheat in a saucepan over low heat, adding a tablespoon of water if necessary to loosen the consistency, until steaming hot throughout.

Store any leftovers in an airtight container. To ensure food safety, allow the cooked lentils and sausage to cool at room temperature for no more than two hours before placing the container in the coldest part of the refrigerator, where it will remain fresh for up to three days. Reheat only the portion you intend to eat to maintain the best quality and texture of the lentils.

This dish is excellent when made ahead of time, as the flavors continue to develop and meld while sitting in the refrigerator. You can prepare the entire recipe a day in advance, allow it to cool for two hours, and then store it.

When ready to serve, gently reheat it on the stovetop or in the microwave, adding a tiny splash of broth or water if the lentils have absorbed too much of the liquid while resting.

Serving ideas

Serve the sliced Morteau sausage over a generous portion of the warm, seasoned lentils. The contrast between the firm, smoky slices of meat and the soft, earthy lentils provides a satisfying texture in every bite.

This dish is hearty enough to stand alone as a main course, but it can also be paired with a simple green salad dressed with a light vinaigrette to cut through the richness of the sausage.

When plating, spoon the lentils first, then layer the sausage slices on top to showcase the ingredients clearly. The juices left in the slow cooker should be drizzled over the top of the sausage to provide extra moisture and flavor. Serve immediately while the dish is piping hot, ensuring each guest receives a good portion of the carrots and lentils along with their serving of the smoked sausage.

Frequently asked questions

Recipe card

Slow Cooker Morteau Sausage with Green Lentils

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 2

Ingredients

• 2 Morteau sausages
• 1 cup green lentils, rinsed
• 2 carrots, sliced
• 2 bay leaves
• 2 cups poultry broth

Instructions

1. Place the two Morteau sausages at the bottom of the slow cooker. Scatter the sliced carrots and the green lentils evenly around the sausages to ensure they cook consistently in the liquid.
2. Place the bay leaves on top of the sausage and lentil mixture. Pour the poultry broth over the ingredients, ensuring everything is partially submerged to facilitate even cooking during the slow process.
3. Cover the slow cooker and cook on low for 4 hours. Once finished, ensure the sausage has reached an internal temperature of at least 160°F (71°C). Remove the sausages, slice them, and serve over the warm, tender lentils.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

24.5 g

Carbohydrates

38 g

Fat

18 g

Fiber

12 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.