Toulouse sausages with puy lentils

For a hearty meal try Mike Robinson's simple, flavourful recipe for Toulouse sausages cooked with Puy lentils and wine
By Mike Robinson
Toulouse sausages with puy lentils
  • Rating:
  • Serves: 2-4
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 4 Toulouse sausages
  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 1 onion, thinly chopped
  • 1 stick celery
  • 1 carrot, finely chopped
  • 100 g cherry tomatoes
  • 200 g Puy lentils
  • small bunch of thyme
  • 150 ml white wine
  • 200 ml chicken stock
  • salt, nd freshly ground pepper


1. Preheat a griddle pan until hot. Cook the sausages on the griddle pan, browning them on all sides.

2. Meanwhile, heat the olive oil in a large, heavy-based saucepan. Add in the garlic, onion, celery and carrot and fry gently, stirring now and then, for 5 minutes.

3. Add in the cherry tomatoes, Puy lentils, thyme and white wine and cook for 5 minutes.

4. Add the chicken stock and the griddled sausages to the pan. Cover and cook for 30 minutes, until the lentils are tender. Season with salt and freshly ground pepper.

5. To serve, place the lentils in a serving dish and the sausages on top.

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