Sausages and lentils
Nutrition per serving
Sausages and lentils: a rustic, comforting slow-cooked dish where tender lentils soak up the flavour of the sausages and vegetables. Cheap, filling and ideal in winter.
Preparation: 15 min | Cooking: 40 min | Servings: 4 | Difficulty: Easy
Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 335 kcal · 18 g protein · 14 g carbohydrate · 22 g fat
Ingredients
- 250 g green lentils
- 4 sausages (smoked, or Morteau)
- 2 carrots
- 1 onion
- 1 bouquet garni
- 1 vegetable stock cube
Method
- Soften the diced onion and carrots.
- Add the rinsed lentils, the stock and the bouquet garni.
- Lay the sausages on top.
- Simmer for 35 to 40 minutes until the lentils are tender.
Nutritional benefits
Lentils are rich in plant protein and fibre, which keep you full for longer. Paired with a sausage (to be used in moderation, as it is fatty and salty), they make a complete, balanced dish. Choose a good-quality sausage and watch the quantity.
Variations and substitutions
- Vegetarian version (no sausage, more vegetables).
- With poultry sausage (leaner).
- With cumin or curry powder.
- With a touch of mustard.
Storage and making ahead
Improves with resting: even better the next day. Keeps for 4 days and can be frozen.
💡 Good to know
Do not add salt at the start of cooking: salt toughens the skin of the lentils and stops them going tender.
Read also
Discover more high-protein recipes · healthy & balanced recipes.
The foods in this recipe: lentils · Morteau · carrots · onion · bouquet garni.
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