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Sausage with Garlic Lentils

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 250g pound lentils

  • 1 fresh bay leaf

  • 1 small onion, peeled and halved

  • 4 large cloves garlic, grated or minced

  • 75ml extra-virgin olive oil

  • 8 fresh sausages, pork, chicken or lamb, hot or sweet

  • 20g fresh flat-leaf parsley, a generous handful, finely chopped

  • Salt and freshly ground black pepper


Step 1

Cover lentils by 4-cm with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.

Step 2

In a shallow pasta bowl combine the garlic and about 70ml extra-virgin olive oil and let stand 15 minutes.

Step 3

Place sausages in a small pan and add 0.5-cm water and 2 tsps extra-virgin olive oil, a little drizzle. bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.

Step 4

Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.


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