Lentil stew with garlic sausage and goat cheese from Dinner in French: My Recipes by Way of France (page 208) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute kielbasa sausages for garlic sausages, and vegetable stock for chicken stock.

  • trisha_b7u4fo on May 04, 2026

    Pretty tasty! Needed a bit more garlic I think

  • molly17659 on April 11, 2025

    I love this recipe. I wouldn't have thought to use goat cheese but it adds a nice tang and creamy texture. Comforting and filling with little effort.

  • tarae1204 on February 19, 2023

    Loved this lentil stew. Added 2 chopped, peeled Yukon gold potatoes ten minutes into cooking. Seasoned with one full lemon’s juice and used French feta instead of goat cheese which worked very well.

  • bernalgirl on February 16, 2023

    A great recipe for a cold night, the goat cheese is a surprising finish that adds depth and interest to an otherwise straightforward lentil soup.

  • Delys77 on May 27, 2021

    I used brown lentils as I couldn't get any Puy. Overall very nice. Earthy and solid flavour with little effort and a nice twist with the lemon and the goat cheese. With bread and a nice salad this is a nice light on the meat meal. I didn't puree any as I liked the texture as is.

  • Lsblackburn1 on May 19, 2020

    Nice solid recipe. Nothing mind-blowing, but the lemon juice and goat cheese did add different notes.

  • clm on May 04, 2020

    Excellent filling stew that is easy to pull together

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