My pantry

More for the Peasants – Sausages and French Lentils

May 5, 2012

There were many times during my childhood that we were not entirely cashed up. My Mama was a single mother but regardless of the funds situation she was always very aware of our nutrition and food. I was one of those ‘celery and cream cheese in the lunch box’ kids and although now I see it’s given me the tools to make better food choices as an adult, I was super jealous of the fun packs of Twisties other kids had. No one ever wants to swap celery and cream cheese. Now I give Dexter healthy snacks and lentils…….the apple does not fall far from the tree, it seems!

Lentils featured pretty highly on our family table, and I was always super embarrassed when Mum busted out Lentil Bolognaise for my friends. There are many tales of our school buddies coming for dinner and furrowing their brows at the plate and asking ‘What the hell is that?’. I guess not every family ate stinking lentil Bolognaise.

That said, now I have a very healthy respect for the musical fruit and we eat lentils quite regularly. They’re low fat, low GI and an awesome source protein…..not to mention versatile and tasty. I do not, however, mess with Bolognaise. Some things are sacrosanct. When you’re cooking lentils, don’t salt them until they’re tender and cooked. If you salt too early they turn into hard little bullets, and no one wants to eat bullets!

We love a sausage in my house, and the secret is a fine quality one from a good butcher. If you find a good sausage maker, hang onto them for dear life. The difference between a good sausage and an ordinary sausage is so very vast. I love a pork and fennel sauso with this meal but on this occasion I’ve used a good Italian sausage.

Yeild – 2 adult and 2 toddler serves

You will need – 

  • as many sausages as everyone wants
  • 1 cup Du Puy lentils (or just green or brown if that what you have)
  • 1 small onion, finely diced
  • 2 celery stalk, finely diced
  • 1 large carrot, finely diced
  • 1.5 cups stock
  • 2 bay leaves
  • 2 handfuls parsley, chopped
  • a glug of good olive oil
In a heavy based saucepan, heat a little olive oil and cook your onions until they’re translucent. Add your carrot and celery and give it a little sweat. Add your lentils and stir through the vegetables. Add your stock and bay leaves, and enough boiling water to just cover the lentils. Pop a lid on your saucepan and have a cup of tea.
Check the lentils occasionally. The water will absorb, which is good, add a little more if needed – you don’t want it to be soupy though. Cook your sausages, and when your lentils are tender, turn them off, add your parsley and a glug of olive oil. Season to taste and serve it up and speak all night in a French accent.
Left over lentils are great thrown through a salad with fetta and celery hearts the next day if that floats your boat.

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  • Reply Jeff Steller May 7, 2012 at 6:15 am

    Has your mother never revealed that she kept the twisties in her secret stash cupboard. These only came out when the kids were at school or when Uncle Jeff visited from Melbourne. XXX

  • Reply Helen R May 13, 2014 at 7:30 pm

    Banging this out for dinner again tonight, always a winner xx

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