The perfect combination of sausages, lentils and veggies, the perfect winter dish!


  • Olive oil, for frying

  • 6 Italian fennel sausages

  • 220g cooking chorizo sausages, halved lengthways

  • 3 garlic cloves, peeled and sliced

  • 2 celery sticks, trimmed and thickly

  • sliced diagonally

  • 2 carrots, peeled and sliced diagonally

  • 200g Puy lentils

  • 1 bay leaf

  • 2 thyme sprigs

  • 750ml chicken stock

  • Sea salt and freshly ground black pepper

  • Chopped flat leaf parsley, to garnish


  • 1.

    Heat a large saucepan over a medium heat and add a little oil. Fry the fennel sausages for 3–4 minutes until coloured on all sides. Remove and set aside. Add the chorizo pieces, cut side down, and fry for 2–3 minutes until they start to release their coloured oil and begin to crisp up. Turn over and colour on the other side for a minute or two. Remove and set aside with the sausages.

  • 2.

    Add the garlic, celery and carrots to the pan and stir for 2 minutes until the garlic is tender. Stir in the lentils, then return the sausages and chorizo to the pan with the bay leaf and thyme springs. Stir well.

  • 3.

    Add 600ml of the stock, then taste and season with salt and pepper. Bring to the boil, then lower the heat and simmer gently for 25–30 minutes until the sausages are cooked through, the lentils tender and the stock well flavoured. If the stock levels drop too low while the lentils are cooking, top up with a little of the remaining stock.

  • 4.

    Discard the bay leaf and thyme sprigs and serve the bollito misto in shallow bowls, garnished with the chopped parsley.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 323kj
  • Fat Total 26g
  • Saturated Fat 6g
  • Protein 11g
  • Carbohydrate 10g
  • Sugar 1g
  • Sodium 435mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves 4

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