French Green Lentils with Sausage

By March 27, 2014 around the world, easy dinners, recipe series, recipes, savoury

French Lentils and Sausage  The Macadames - 1

Happy Hump Day everyone!

How’s your week been so far?

Mine has been pretty uneventful to be honest, I’ve been madly working on my new blog project which is scheduled to launch next month – I’m very excited and I can’t wait to share it all with you.

I know that my recent inactivity makes for rubbish blogging, so I thought I’d make up for it with a few recipes. 

I was taught this recipe by the French family I used to nanny for. You’ll love it because it’s super easy to make and is packed full of nutrients.

Lentils are actually one of the most nutrient dense foods you can eat – I try to eat them 1-2 times a week.

Check this great article about the 7 Health Benefits of Lentils.

What you need:

  • Deep set fry pan
  • Large saucepan
  • Medium saucepan

Ingredients (serves 4):

  • 1 large Magland (pure pork) sausage
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp fennel seeds
  • 6 rashers of bacon, finely chopped
  • 1 carrot, finely chopped
  • 1 fennel, finely sliced, reserving the fronds
  • 200 gm (1 cup) fine green lentils, rinsed
  • 3 tbsp red wine vinegar
  • Good lug of dry white wine
  • 2 tbsp fennel fronds, finely chopped
  • ¼ cup coarsely chopped flat-leaf parsley


1. Bring the large saucepan of water to the boil. Pop the sausage in whole. It needs to cook for around 90 minutes.

2. After around 60 minutes, heat the olive oil in the fry pan. Add the onion and cook until softened. Add the garlic and fennel seeds. Cook for a few minutes.

3. Add the bacon. Cook until slightly browed. Add the carrot and fennel. Cook for around 10-15 minutes covered, stirring a few times.

4. Meanwhile pop the lentils in the medium saucepan. Add 1L or so of cold water. Bring the boil and let simmer until the lentils are cooked. Then drain.

5. Add the lentils to the vegetable mixture, stir through the red wine vinegar, white wine, half the parsley and fennel fronds. 

6. Drain the sausage, slice into 1/2cm slices. Add to the vegetable mixture and stir through.

7. Serve immediately topped with parsley.

Storage: in an airtight container for 1-2 days. Reheat on the stove.

Bon appétit!

French Lentils and Sausage | The Macadames - 2

For more French recipes. Don’t forget to make my Traditional French Onion Soup (sorry for the terrible pic – this was one of my first recipes).

French Onion Soup - The Macadames

Or my Slow Cooked Beef Bourguignon.

Recipe - Slow cooked beef bourguignon | The Macadame - 06

And for another recipe using lentils – try my Refuelling Stuffed Capsicums.

Stuffed caps-9

The Macadame. xx

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  • Reply Margaret McBride March 27, 2014 at 8:57 pm

    Macadame – That looks amazing.

  • Reply everybodylovespretty March 28, 2014 at 5:55 am

    Happy belated hump day! Cheers to another uneventful week! At least there us vibrance in our food! You take such beautiful photos!

  • Reply March 29, 2014 at 10:22 am

    Beautiful photography. Well done. It all looks so delicious.

    • Reply Anisa - The Macadame March 29, 2014 at 11:24 am

      Thank you so much 🙂 the recipe sounds boring but it’s soooo tasty! I’ve made is 3 times already & I rarely repeat recipes 🙂

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