Sausages & lentils

Sausages & lentils

Posh Toast
60 mins

Puy lentils have a good strong flavour all of their own and are often cooked slowly with sausages to make a warm and sustaining one-pot dish. Toast made from an Italian or French rustic country bread is the ideal receiver for their flavour-filled juices.


Quantity Ingredient
2 tablespoons extra virgin olive oil, plus extra to drizzle
8 chipolatas or small pork sausages
1 onion, finely chopped
2 garlic cloves, crushed
1 small carrot, finely chopped
2 celery sticks, finely chopped
1 teaspoon fennel seeds
125g puy lentils
3 rosemary sprigs, leaves picked
450ml hot chicken or vegetable stock
2 teaspoons dijon mustard
4 slices sourdough or rustic country bread
freshly ground black pepper


  1. Heat the oil in a large frying pan over a medium heat and briefly brown the sausages on all sides. Remove the sausages and set aside on a plate, keeping the pan on the heat. Turn the heat down, tip the onion into the pan and soften gently for 5 minutes. Add the garlic, carrot and celery and cook for 10 minutes until softened. Add the fennel seeds and stir for 1 minute, then tip in the lentils and rosemary and stir well. Pour over the hot stock then cover and simmer gently for 20 minutes.
  2. Nestle the sausages amongst the lentils and cook, covered, for a further 10 minutes. Remove the lid, turn up the heat and cook for a final 5 minutes. Once the liquid has been absorbed, the lentils are tender and the sausages cooked, stir through the mustard and some seasoning.
  3. Toast the bread. For each slice of toast, spoon over the lentils and two sausages then drizzle with a little extra oil.
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