A hearty dish of creamy green lentils seasoned with shallots, garlic and vegetables topped with a long, high quality German style sausage.


  • 350g green lentils, washed under cold running water

  • 100g pork belly finely chopped

  • 4-6 shallots peeled, Sliced and roughly chopped

  • 2 medium carrots, cubed

  • 2 cloves of garlic peeled, finely chopped

  • Olive oil

  • 25g unsalted butter, diced

  • 1 bouquet garni (peppercorns and thyme rolled in bay leaf, secured with kitchen string)

  • Sea salt

  • Sausages:

  • Good quality sausages are essential for this recipe. A high meat content is required and the sausages can be plain or flavoured. Richard used one, long, German-style sausage. A good butcher will be able to make one for you.

  • Olive oil:

  • 25g unsalted butter, diced

  • 1 long German style sausage or 2 sausages per person

  • To finish:

  • Cooking liquid from lentils

  • 1 teaspoon Dijon mustard

  • Bunch of chopped tarragon

  • 1 dessertspoon of cream


  • 1.


  • 2.

    Melt the butter and a little oil in a sauce pan, add the pork belly, fry until slightly coloured.

  • 3.

    Add the chopped shallots, carrots and garlic, cook over a medium heat stirring constantly. Cooking until vegetables are softened but not coloured.

  • 4.

    Add the washed lentils and bouquet garni to the pan.

  • 5.

    Cover with cold water (600ml), the water level should be approximately 2cm above the lentils.

  • 6.

    Bring to the boil continue to boil for 10 minutes, reduce down the heat and simmer for 10 minutes, stirring occasionally. The green lentils will be tender and have a slight chewy texture.

  • 7.

    Strain the lentils through a sieve, retaining the cooking liquid that is being poured off in a jug. Remove the bouquet garni from the lentils.

  • 8.

    Put the lentils and cooking liquid to one side.

  • Cook the sausage: :

  • 1.

    This is best done at the same time that the lentils are cooking.

  • 2.

    Heat some oil and butter in a heavy-based frying pan. The pan should be hot enough to make the sausage sizzle when you put it in the pan.

  • 3.

    Add the sausage and pan-fry over a medium heat for between 10-15 minutes depending on how thick the sausage is.

  • 4.

    Turn the sausage occasionally until it's cooked through and golden in colour.

  • 5.

    When the sausage is cooked remove from the frying pan and allow the sausage to rest on a plate.

  • To finish::

  • 1.

    Deglaze the frying pan by keeping it on the heat and adding the liquid from the lentils to the pan.

  • 2.

    Once the liquid is boiling, bring the pan back to a gentle simmer. Reduce the liquid by half.

  • 3.

    Add the Dijon mustard, chopped tarragon and a cap full of cream to the pan and blend well.

  • 4.

    Return the lentils and vegetable mixture to the frying-pan and allow the lentils to heat through.

  • 5.

    Check for seasoning and adjust with salt and pepper to suit your taste.

  • 6.

    Return the sausage to the frying-pan on top of the lentils, remember to add any juices from the resting plate and serve immediately.

  • Extra bits::

  • 1.

    Lentils are very valuable source of vegetable protein. They are considered a high biological value protein because they contain many essential amino acids. Omit the pork belly and sausage and you have a wonderfully nutritious vegetarian meal.

  • 2.

    Richard always uses unsalted butter. In this recipe he uses butter as well as oil when cooking to give the sausage a better colour. Richard dices the butter, it melts quickly and heats through evenly in the frying-pan.

  • 3.

    Richard also uses pork belly, this is for flavour and optional you could substitute this with bacon lardons or green rashers.

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