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A sausage, Puy lentil & potato stew


  • Blanch the sausages until firmish to the touch. Then drain well and gently sauté in a little hot oil until golden all over. Remove. 
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion, carrot, celery and garlic for a few minutes until reasonably tender, regularly stirring. 
  • Then add the tomatoes, stock, chilli paste and soy. Stir well and add seasonings, the parsley, potatoes and lentils. Toss until well combined and bring to the boil. 
  • Turn down the heat, return the sausages and gently cook for 10-15 mins. 
  • Serve with a green salad on the side.


  • 6-8 pork & fennel sausages (or any country-style sausages)
  • olive oil
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 large garlic cloves, crushed
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • 1 tbsp chilli paste (optional)
  • a good splash of soy sauce
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • 6 chats (baby potatoes), peeled & quartered
  • ¼ cup Puy lentils

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.

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