Lentilles Saucisses a l'Ancienne: Puy lentils, cooked in red wine and stock, with good sausages (I like Polish sausages in this dish), tomatoes and tomato puree, thyme, bay leaves, diced onions and finely diced garlic. 45 minutes does it nicely. Garnish with finely diced parsely.
Serve with good Dijon mustard (Maille is the best in our house) and a salad of Endives (or small Chicory) done with a simple French dressing. Délicieux!
My favourite recipe comes from this book: The French Kitchen by Joanne Harris and Fran Warde. Here's a similar one, just don't use canned lentils.