Sausage and Lentils

  • serves 8


49 Ratings
Directions for: Sausage and Lentils


1 lb(s) Puy lentils

6 cup chicken stock

1/2 onion, peeled

1 bunch thyme

4 - 6 fresh, fat sausages from the butcher

1 Tbsp butter

2 shallots, minced

¼ cup walnut oil (or olive oil)

salt and pepper


1. Put the lentils in a saucepan with the stock, onion, and thyme. Bring to a boil and simmer uncovered until cooked al dente, 25 to 35 minutes. If there is still a lot of liquid once the lentils are tender, drain it off. Pluck out and discard the aromatics.

2. Bring another pot of water to boil for the sausages. Prick the sausages with a fork to prevent them from bursting, add them to the boiling water, and cook them until they’re done. This will depend on the type of sausages. Melt the butter in a skillet and gently sauté the shallots until translucent. Add the lentils and reheat. Add walnut oil to moisten, and season with salt and pepper. When the sausages are done, slice them and serve them fanned atop a bed of lentils.

See more: Saute, French, Dinner, Herbs, Pork, Main

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