A MEAL YOU CAN MAKE
Sausages with French lentils
Tender lentils and vegetables with browned sausages and a mustard finish.
About 64 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Pork sausages
- 160g Green lentils, dry
- 150g Carrots, small dice
- 100g Onion, diced
- 70g Celery, diced
- 5g Garlic, minced
- 600ml Vegetable stock
- 15ml Olive oil
- 1 tsp Dried thyme
- 15g Dijon mustard
Allergens: Mustard and celery; sausages may contain wheat/gluten, milk and sulphites. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~853 kcal · 42g protein · 67g carbohydrate · 48g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Rinse lentils and check their packet cooking time. Prepare vegetables and garlic. Read the sausage packet's cooking requirements.
Brown the sausages
Warm oil over medium heat. Brown sausages on all sides, then move to a clean plate; they will finish in the lentils.
Soften the base
Stir onion, carrot and celery in the same pan until softened. Add garlic and thyme, then lentils and stock.
Cook together
Return sausages, bring to a simmer and partially cover. Cook until lentils are tender but hold their shape and sausages pass their packet time and the probe check. Add hot water if lentils become dry. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check and serve
Stir mustard into the lentils and serve. Check there is no hard centre in the lentils.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 49 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
French-inspired lentils and sausage. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.