Sausage with Lentils

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

A hearty starter, lunch or supper dish co-written with one of my favourite London chefs, Simon Hopkinson, whose restaurant, Bibendum, is in the stylishy reappointed old Michelin building on Fulham Road. Another version of this was first published in Elle.

Use green or brown lentils not the little orange ones. The best lentils, but difficult to find, are the tiny lentilles du Puy.