Rustic Sausage and Lentils

We were at the farmers market yesterday and picked up some Irish sausages. Karen decided to try a French-ish recipe for sausages and lentils and it was fantastic.

Rustic Sausages and Lentils


2 tablespoons olive oil
1/2 cup diced carrot
1 medium onion, decided
5 cloves garlic, roughly minced
1 cup green lentils
2 bay leaves
a handful of parsley
2 sticks of celery
2 cups chicken stock
1 cup tomato juice
1 tsp salt
1 1/2 cups red wine
4 chunky sausages
1 cup chopped tomatoes
salt and pepper to season
chopped parsley to garnish

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the carrots, onion, celery and garlic and cook slowly until the onions are soft and translucent. Add the washed lentils and stir for a couple of minutes until they are fully coated with oil. Add the tomato juice, salt, chicken stock, parsley, bay leaf, parsley and red wine, bringing it to a boil. Turn down the heat and simmer for an hour. Remove the bay leaves.

In another large skillet quickly fry the sausages in their own fat until lightly golden. Slice the sausages into fat, bite-sized chunks and add them, and any fat they rendered to the lentil mixture and cook for a further 15 minutes. Add the cup of chopped tomatoes and stir to warm them through.

Check for seasoning and add salt or pepper to taste before garnishing with chopped parsley to serve.

As she was serving it, Karen mentioned it was technically peasant food. I’ll be happy to be a peasant if that’s the case.

Leave a Comment