dinner · dairy-free
French sausage and green lentils
Browned pork sausages served over tender green lentils cooked with carrot, onion and thyme, then brightened with a spoonful of Dijon mustard.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dice the carrot and onion. Warm half the olive oil in a skillet over medium heat and brown the sausages, turning them often, until they reach 71°C (160°F). Move them to a clean plate.
-
2
Pour the rest of the oil into the same pan and add the onion and carrot. Stir for 6 to 8 minutes, until the carrot starts to soften.
-
3
Tip in the drained lentils, stock and thyme sprigs. Simmer without a lid until the carrot is tender and most of the stock has cooked off, then pull out the thyme stems and mix in the mustard.
-
4
Slice the sausages and nestle them back into the pan to warm through. Spoon the lentils and sausage into bowls.
