A hearty dish of beef sausage, wild mushrooms and Puy lentils seasoned with garlic, thyme and parsley.


  • 1 tbsp olive oil

  • 225g/8oz pancetta or smoked streaky bacon, diced

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 1 stick celery, finely diced

  • 1 leek, finely chopped

  • 2 bay leaves

  • 1 tsp fresh soft thyme leaves

  • 4 cloves garlic, finely chopped

  • 25g/1oz dried ceps, soaked for 30 minutes in 300ml (½ pint) boiling water

  • 225g/8oz Puy lentils, washed

  • 375ml/13fl oz red wine

  • 600ml/1 pint beef stock

  • 8 beef sausages

  • 50g/2oz unsalted butter

  • 225g/8oz baby spinach leaves

  • 4 tbsp fresh flatleaf parsley, roughly chopped

  • salt and freshly ground black pepper


  • 1.

    Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats.

  • 2.

    Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes.

  • 3.

    Drain the ceps and squeeze dry, retaining the soaking liquor.

  • 4.

    Chop the ceps finely and add to the cooked vegetables.

  • 5.

    Stir in the lentils.

  • 6.

    Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan.

  • 7.

    Add the wine and stock and bring to the boil.

  • 8.

    Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils.

  • 9.

    Cook for about 30 minutes until the lentils are tender.

  • 10.

    Fold in the spinach and parsley and cook until wilted.

  • 11.

    Fold in the remaining butter to enrich and season to taste.

  • 12.

    Serve piping hot.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1145kj
  • Fat Total 76g
  • Saturated Fat 28g
  • Protein 43g
  • Carbohydrate 56g
  • Sugar 6g
  • Sodium 1993mg

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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