Sausages with French Braised Lentils

Prep time:

Cook time:

Serves: 6

This hearty lentil dish is flavoured by a classic combination of herbs in our bouquet garni infusion ball, and makes a great winter weeknight dinner. Puy lentils are a distinctive, nutty green lentil from France and widely available.


Try using Toulouse, Chorizo or Merguez sausages
Leftover lentils are great for making puff pastry pasties

  • 1 tbsp olive oil
  • ½ brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 150g streaky bacon, cut into 1cm strips
  • 1 small carrot, peeled and cut into .5mm dice
  • 500g puy lentils
  • 1 Herbie’s Spices Bouquet Garni Infusion Ball
  • 1 400ml tin crushed tomatoes
  • 500ml chicken stock
  • 150g baby spinach
  • 12 good quality sausages

  1. Heat oil in a heavy based saucepan and fry onion for a few minutes until soft, before adding garlic, carrot and bacon. Cook until bacon is lightly browned, then add lentils, bouquet garni, tomatoes and stock.
  2. Simmer, stirring occasionally, for 35-40 minutes until lentils are tender and stock has reduced.
  3. Add spinach to the lentils, stirring until wilted. Remove infusion ball and, check for seasoning and keep warm while cooking sausages.
  4. Cook sausages on a grill or barbecue and serve with warm lentils.