Toulouse Sausages with Lentils Recipe

(190 ratings)

toulouse sausages and lentils
Preparation Time17 mins
Cooking Time33 mins
Total Time50 mins
Nutrition Per PortionRDA
Calories640 Kcal32%
Fat39 g56%
Saturated Fat11.5 g58%

It's time to 'French it up' with this recipe for Toulouse sausages. Alternatively, a good pork sausage would work just as well if you fancy a more anglicised dish. Sausages with mash are traditional, sausages with rice are healthy, but sausages with lentils is a dish with a difference. This, more vegetable-orientated sausage dish, is a good one to steer the family towards for a healthier option.

The cubed pancetta provides a subtly salty kick amidst the lentils and chopped tomatoes, and the bay leaves flavour the mixture, but should not be left in for serving. This dish is relatively low maintenance but does require fairly frequent checks, so it is best not to quit the kitchen entirely while it's cooking. This sausage with lentils dish puts the 'one-pan' into 'one-pan suppers'; a great help for reducing the washing up! Make sure the sausages are cooked properly, as frying can easily lead to less even cooking coverage. If you have a bit of extra time, (and quite a few spare tomatoes) you can chop up 400g rather than using the tins for an added homemade element. Serve with a glass of red wine for a complementary refreshment to go with the meal.



  1. Heat the oil in a large casserole dish over a medium heat. Add the sausages and fry for 5-8 minutes or until browned. Set aside on a plate.

  2. Add the pancetta to the pan and fry for 5 minutes until crispy. Throw in the onion and garlic and cook for a further 3 minutes. Pour over the tomatoes, stir through the sugar and season to taste. Add the bay leaves, sausages and lentils to the pan, bring to the boil and lower to a simmer for 20 minutes. Remove the bay leaves and serve.


  • 1tbsp vegetable oil
  • 8 Toulouse sausages
  • 150g smoked cubed pancetta
  • 1 large white onion, diced
  • 2 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • 1tbsp soft brown sugar
  • 2 bay leaves
  • 250g cooked puy lentils
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.