Lentils with Sausage

Ingredients

• 454 g (1 lb)dried green or brown lentils
• 454 g (1 lb)sweet sausage
• 150 g (1 cup)carrot, diced
• 160 g (1 cup)onion, diced
• 100 g (1 cup)celery, diced
• 475 ml (2 cups)chicken stock or water
• 510 g (2 cups)tomato paste
• 15 ml (1 tbsp), optionalred pepper flakes
• 120 ml (1/2 cup)extra-virgin olive oil
• 15 ml (1 tbsp)dried fennel pollen or oregano
• to tastesalt and pepper

Instructions

1. 1

   Soak the lentils

   Put the dry lentils in a heat-resistant bowl or pot, cover them with boiling water and leave them for 20 minutes. Drain and set aside.

2. 2

   Brown the sausage

   Coat the base of a frying pan or Dutch oven with a little olive oil. Brown the sausages in their casings.

3. 3

   Rest the sausage

   Once browned all over, transfer the sausages to a plate and cover with foil so they can cook through.

4. 4

   Refresh the pan

   Wipe out the pan, then add the remaining olive oil.

5. 5

   Soften the vegetables

   When the oil shimmers over medium heat, add the carrot, onion, celery and, if using, the red pepper flakes.

6. 6

   Season and sauté

   Season with salt and pepper. Cook for roughly 10 minutes, stirring occasionally, until the vegetables are soft.

7. 7

   Add the paste

   Increase the heat to medium-high, then add the tomato paste and fennel pollen or oregano.

8. 8

   Cook the paste

   Stir the paste through the vegetables until it darkens, taking care not to let it burn.

9. 9

   Coat the lentils

   Add the drained lentils and stir until they are evenly coated.

10. 10

    Simmer until tender

    Pour in the stock or water; it should just cover the lentils, so add more if needed. Bring to a boil, then reduce the heat to a simmer, cover and cook for 20–30 minutes, until the lentils are tender and almost all the liquid has reduced.

11. 11

    Slice the sausage

    Cut the sausages into 1.3 cm (1/2-inch) rounds.

12. 12

    Plate the lentils

    Spoon the lentils onto plates and arrange the sausage on top.

13. 13

    Finish and serve

    Serve immediately with a swirl of extra-virgin olive oil.

What are lentils with sausage?

This is a homely combination of pulses, vegetables and sausage, built around a simmered lentil dish. Lentils have long been a practical staple in many cuisines; this version pairs them with sweet sausage and a tomato-rich base.

The method works by browning the sausage separately, then cooking the vegetables and tomato paste before adding the lentils. That gives the lentils a savoury, aromatic cooking liquid while keeping the sausage easy to slice and serve on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1130 calories, 48g protein, 101g carbs, 55g fat.

The lentils provide most of the carbohydrates and fibre, while the sausage and olive oil contribute much of the fat; lentils and sausage also supply protein. Serve with greens or salad, and adjust the amount of sausage or oil on the plate to suit your appetite.

Choosing the ingredients

Lentils: Green or brown lentils are specified here and hold their shape during simmering. Check them near the end of the cooking time, as size and age can affect how quickly they become tender.

Sausage: Sweet sausage brings seasoning and richness to the dish. Brown it in its casing first, then slice it after resting under foil.

Tomato paste: The recipe calls for a generous amount, which gives the lentils a concentrated tomato base. Stir it with the vegetables until it darkens, but stop before it catches on the pan.

Build the flavour base

Vegetables: Carrot, onion and celery soften together for about 10 minutes over medium heat. Stir occasionally so they cook evenly without browning too quickly.

Herbs and heat: Fennel pollen or oregano adds a savoury herbal note, while red pepper flakes are optional. Add the flakes with the vegetables so their heat disperses through the oil.

Get the texture right

Liquid level: Add enough stock or water to just cover the lentils at the start of the simmer. If the lentils are not covered, add a little more liquid.

Doneness: Begin checking after 20 minutes; the full simmer may take 30 minutes. The lentils should be tender, with the cooking liquid nearly reduced, rather than dry or broken down.

Timing and sequence

Soaking: The lentils sit in boiling water for 20 minutes before cooking. Drain them well before adding them to the pan.

Sausage: Browning and resting the sausages happens before the lentils simmer. The recipe says to cover them with foil to let them cook through, then slice them into rounds for serving.

How to serve it

Serve the lentils hot with the sausage arranged on top and finish with a swirl of extra-virgin olive oil. A crisp green salad or simply cooked greens make a fresh contrast to the rich, soft lentils.

Recipe notes & tips

• Use a pan large enough to hold the vegetables, lentils and liquid without crowding.
• Drain the soaked lentils thoroughly so you can judge the simmering liquid more easily.
• Keep the sausage casings intact while browning, then slice the sausages after their foil-covered rest.
• Stir the tomato paste continuously as it darkens to help prevent it from burning.
• Check the lentils at 20 minutes and add water if they are still firm and the pan is nearly dry.
• Taste before serving and adjust the salt and pepper to your preference.

Variations

• Use oregano: Choose dried oregano instead of fennel pollen for a straightforward herbal flavour.
• Add the chilli: Include the optional red pepper flakes for a warmer finish.
• Choose water: Use water instead of chicken stock if you prefer a less savoury cooking liquid.
• Finish with herbs: Scatter chopped parsley over the plated lentils for a fresh note.
• Serve with greens: Add simply cooked greens alongside for a more varied plate.

Common mistakes to avoid

• Burning the tomato paste: Stir it over medium-high heat and stop once it darkens.
• Adding too little liquid: The liquid should just cover the lentils when they go in; top it up if needed.
• Overcooking the lentils: Start checking at 20 minutes and stop when they are tender.
• Skipping the sausage rest: Cover the browned sausages with foil before slicing as directed.
• Slicing too early: Keep the sausages whole until the lentils are ready, then cut them into rounds for serving.

How to store

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if the lentils have thickened.

Frequently asked questions