About the Recipe
This Toulouse Sausages with Lentils recipe is a rustic classic. It’s a satisfying dish that brings warmth and depth to the table: simple ingredients, slow(ish) cooking, and bold flavours at their best!
I styled and photographed this recipe hero and also created the accompanying video for social media. And of course, I couldn’t resist enjoying it afterwards!
Ingredients
450g L’Authentique Toulouse Sausages
2 tsp Olive Oil
3 Medium Red Onions, finely chopped
150g Carrots, peeled and finely chopped
150g Celery, thinly sliced
1 Fennel Bulb, thinly sliced
1 tbsp Tomato Purée
3 cups Chicken Stock (add more if needed for lentils to cook)
150ml Red Wine
250g (1 cup) Puy Lentils (French Green Lentils)
25g Parsley, finely chopped
Salt and Pepper to taste
Preparation
Heat the olive oil in a large pan over low heat. Add the onions, carrots, celery, and fennel, and cook gently until soft and golden.
While the vegetables are cooking, brown the sausages on all sides in a separate hot pan. Once browned, remove them from the pan.
Deglaze the sausage pan with the red wine, scraping up any flavorful bits, then pour the liquid into the vegetable pan.
Stir the tomato purée into the vegetables, then add the lentils and mix well to coat.
Pour in the chicken stock and bring to a simmer. Cook until the lentils are soft, adding more water if necessary.
Nestle the sausages on top of the lentils and continue cooking until the liquid has reduced, the sausages are cooked through (juices running clear, no pink inside), and the lentils are tender.
Season with salt and pepper to taste. Scatter with fresh chopped parsley before serving.
Note: If the lentils take longer to cook, add more water as needed to keep them submerged until fully tender.