Back to Recipe Menu

Sausages with stewed lentils


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the capsicum, celery, onion, carrot, cabbage and garlic for about 5 mins until tender, stirring now and again. 
  • Add the lentils and toss until well coated. 
  • Then add the wine, stock, seasonings and anchovies. Mix well and gently cook for about 15-20 mins until the lentils are tender. 
  • Add the mustard, balsamic and parsley. Stir well and taste for seasoning. 
  • When almost ready, blanch the sausages in simmering water until just firm when squeezed. Drain well and panfry in a little hot oil until golden all over. Then drain on kitchen paper towels. 
  • To serve, mound the lentil mixture onto individual plates and top with the sausages.


  • olive oil
  • ½ red capsicum, cored, seeded & finely diced
  • 1 celery stalk, finely diced
  • ½ onion, finely chopped
  • ½ large carrot, finely diced
  • 1½ cups shredded Savoy cabbage, core removed
  • 2 garlic cloves, crushed
  • 250 gm green lentils
  • ¼–½ cup dry white wine
  • 2 cups chicken stock
  • sea salt & freshly ground pepper
  • 3 anchovies
  • 2 tspn Dijon mustard
  • a good splash of balsamic (or red wine) vinegar
  • 2 tbsp chopped fresh parsley
  • 8 country-style sausages


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm