Lentils & Sausages


This is also lovely, especially on a wintery evening, with some mash or the parsley potatoes. Or better still, add into the oil in your cooked sausage pan a whole clove of garlic and an extra tablespoon or two of olive oil. Add about 350 g (12 oz) of blanched and chopped spinach and sauté until it has picked up the flavours of the pan.


  • 250 g(9 oz/1⅓ cups) small green lentils
  • about 6 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 1 small carrot, peeled and chopped
  • ½ celery stalk, chopped
  • 1 garlic clove, peeled but left whole
  • 4 italian sausages
  • 2 tablespoons chopped parsley
  • olive oil or chilli oil, to serve


Rinse the lentils well to remove any grit. Heat half the olive oil in a heavy-based pan and sauté the onion over medium–low heat for a few minutes until it is lightly golden and softened. Add the carrot, celery and garlic and sauté for another couple of minutes to soften them all. Add the lentils, turning them through the mixture to coat well and then add 1 litre(35 fl oz/4 cups) of hot water. Season with salt and bring to the boil, then lower the heat slightly. Cook uncovered for about 40 minutes, until the lentils are soft and there is very little liquid left in the pan.

Meanwhile, prick the sausages here and there. Fry them in 1 tablespoon of oil in a non-stick frying pan until they are golden brown on all sides, adding more oil if it’s needed. Make sure they are cooked through. When the lentils are done, stir in the parsley and add the sausages. Taste for salt, heat through for a minute or two and then serve with a drizzle of olive oil over the lentils. Some adults may like a drizzling of chilli oil over theirs.