Toulouse Sausage and Puy Lentil Casserole


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

Eat Bike Cook: Food Stories & Recipes from Female Cyclists

Eat Bike Cook

By Kitty Pemberton-Platt

Published 2021

  • About

This is the kind of rich warming food that only needs a big green salad dressed with sharp mustardy dressing to go with it. As well as body repair, it is soul repair.


  • 2 tbsp olive oil
  • 8 Toulouse sausages, or any other good-quality (min. 75% meat) sausage such as Italian style with fennel, chilli and garlic
  • 1 large onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 100 ml red wine
  • 250 g Puy lentils, rinsed under cold water in a sieve
  • 500 ml chicken stock
  • large sprig of fresh rosemary
  • large sprig of fresh thyme
  • salt and freshly ground black pepper


    Heat 1 tablespoon of olive oil in the casserole over a medium heat, add the sausages and brown all over – this should take about 10 minutes. When they’re golden, transfer the sausages to a plate, add the second tablespoon of the olive oil to the casserole and sauté the onion, celery and carrots for 5–6 minutes, until they start to soften and become fragrant. Then add the garlic and continue to sauté for a further 2 minutes.

    Turn the heat under the casserole up a little, let the vegetables start to brown and catch a bit, then add the red wine. Use a wooden spoon to scrape any slightly burnt bits of sausage and onion that have stuck to the bottom of the pan – you are mining flavour gold here. Let the wine reduce a bit and start to concentrate for a couple of minutes.

    Then return the sausages to the casserole, pour in the rinsed Puy lentils, the stock, the rosemary and the thyme (reserving a few leaves to sprinkle over when serving) and bring everything to a gentle simmer over a low heat.

    Put the lid on the casserole and allow to simmer for 45 minutes, stirring from time to time to make sure it’s not sticking on the bottom. After 45 minutes, everything should be tender. Season to taste, chop the reserved rosemary and thyme and sprinkle over the hot casserole before serving.