Green lentils and sausage

Cooked green lentils (photo by Maggie Hoffman) when you add the oil they'll glisten scrunptiously, the sausage is icing on the cake 😉

This recipe is NOT Vegan, except Vegans can easily adapt it by removing the sausage and adding a little more oil and salt.This is simpler than the public as imagined by a politician, and tastier than even you could imagine (just use plenty of good oil and real ground or flaky salt added just before eating)

  • Green lentils 1/2 cup per person (boiled gently till just soft)
  • Splash or three of nice olive oil
  • Several grinds of sea salt
  • a little thinly sliced sausage (Chorizo is good, but I prefer the thin ones that taste a bit like salami)

Serve with mashed potatoes.

For myself I often leave the sausage out, but it used to help tame the family carnivores 😉 and does add a nice contrast.

One thought on “Green lentils and sausage”

  1. Oooo… that reminds me of something we had the other week, based on a recipe off National Radio. It was super-duper yummy 🙂

    Toulouse Sausage with Leek (we used onion), Butterbean (we used haricot) and Kale Stew


    * 50 ml extra virgin olive oil
    * 300-500 g spicy sausage (we used spicy lamb sausages from a halal butcher near the TEAR Fund offices in Mt. Roskill)
    * 3 garlic cloves (rough chopped)
    * 1 cup onions (finely diced)
    * 2 cups leeks, sliced into thin rounds, or extra onion
    * 2 bay leaves
    * 2 Tbs fresh thyme (finely chopped)
    * 2 Tbs fresh sage or oregano (finely chopped)
    * 3 ½ C chicken stock
    * 4 handfuls green kale, torn into pieces
    * 2 cups golden kumara or pumpkin, peeled and cut into 2cm cubes
    * 2 cans butterbeans or 2 cups dried haricot beans, cooked
    * sea salt
    * fresh cracked black pepper
    * ½ cup Italian Parsley (finely chopped)
    * baguette or similar crusty bread
    * butter


    Take a large heavy based saucepan and heat to medium to high temperature on the stovetop. Add the olive oil. Cook the sausages (whole) in the saucepan until they have an even golden brown colour. Remove from the pot and hold.

    Add the garlic, onion, leeks and herbs to the pot. Cook at a medium/low heat for 10 to 15 minutes until the vegetables are softened and have a light golden colour.

    Pour in your chicken stock and bring up to a boil. Reduce heat so stock is gently simmering.

    Cut the browned sausage into 2cm long chunks, and add to the stew along with kale, kumara/pumpkin and beans. Continue to simmer for 30 minutes.

    Remove stew from the heat and season to taste with sea salt and plenty of freshly cracked black pepper.

    Stir the parsley through the hot stew and serve straight away with some warm crusty bread and a lathering of butter.

    Serves 8,_butterbean_and_kale_stew

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