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Sausages with French lentils & a mustard-honey dressing


  • Cook the lentils in plenty of boiling water for about 15-20 mins until reasonably tender. Drain well.
  • Then heat a little oil in a large heavy-bottomed pot and gently sauté the onion and garlic until softish, regularly stirring.
  • Add the cabbage, leek and carrot. Mix well.
  • Then add the stock and wine with the lentils and seasonings. Mix well and cook for about 10 mins until the vegies have wilted.
  • Add the vinegar, lemon juice, honey and mustard. Mix well, briefly cook and taste for seasoning.
  • When almost ready, blanch the sausages in simmering water. Drain well.
  • Serve the sausages on a bed of lentils.


  • 3 cups French green lentils
  • olive oil
  • 1 onion, chopped
  • 1-2 garlic cloves, crushed
  • ¼ Savoy cabbage, shredded
  • 1 medium leek, white part only finely sliced
  • 1 medium carrot, diced
  • 1 cup chicken (or vegetable) stock
  • ¼ dry white wine
  • sea salt & freshly ground pepper
  • 3 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp grain mustard
  • 8 Knackwurst (or similar) 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.

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