Lentil and Toulouse Sausage Casserole

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This casserole, Lentilles-Saucisses à l’Ancienne, is another old favourite: easy to make, completely stress-free and very versatile. It’s great with country bread and strong red wine if you want a hot meal in a hurry. Toulouse sausages are made with pure pork and a generous amount of garlic. They vary from shop to shop according to personal recipes, so keep trying until you find your perfect one, or, if you prefer, use any other favourite sausage.


  • 300 g green or brown lentils
  • 2 tbsp olive oil
  • 2 onions, diced
  • 3 sticks of celery, chopped
  • 2 cloves of garlic, crushed, peeled and chopped
  • 3 sprigs of thyme
  • 1 bay leaf
  • 3 large tomatoes, peeled and chopped
  • 2 tsp tomato purée
  • 200 ml red wine
  • 400 ml water, approximately
  • 6 Toulouse or other favourite sausages, weighing about 750 g in total
  • a large bunch of flat-leaf parsley


    Soak the lentils overnight in water, then drain them and set them aside.

    Heat the oven to 200°C/gas 6.

    Heat the olive oil in a casserole dish, add the onion, celery and garlic and sauté for 5 minutes. Add the thyme leaves (stripped from the stalks), bay leaf, tomatoes and purée, mix together and cook for 5 minutes. Remove from the heat, add the lentils and red wine, stir well, then pour in enough water to cover. Place the sausages on top, cover with a lid and cook in the oven for 30 minutes. Stir in the parsley just before serving.