Sausages with lentil ragout
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Sausages with lentil ragout
This earthy French-style lentil ragout makes a delicious and filling accompaniment to vegan sausages
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
336Kcal
Fat
18gr
Saturates
2gr
Carbs
17gr
Sugars
10gr
Fibre
16gr
Protein
19gr
Salt
1.3gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1½ tbsp olive oil
- 1 onion, diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, crushed
- ½ tsp dried thyme
- 1 tbsp tomato purée
- 100g dried lentilles vertes, rinsed
- 500ml vegan vegetable stock*
- 4 vegan sausages*
- small handful chopped parsley
Step by step
- Heat 1 tablespoon of oil in a medium saucepan. Sauté the onion, carrot and celery for 5 minutes, covered, until starting to soften. Stir in the garlic, thyme and tomato purée and cook for 1-2 minutes.
- Add the lentilles vertes and the stock. Stir, bring to the boil then simmer, uncovered, for 20-22 minutes or until the lentils are cooked and most of the stock has been absorbed.
- Meanwhile, heat ½ tablespoon of oil in a frying pan and cook the sausages, turning regularly, until browned on all sides (or to pack instructions).
-
Stir the parsley through the ragout and check the seasoning to taste. Serve with the sausages.
*Use gluten-free stock and sausages, if required.Good to knowSwapping traditional pork sausages for a vegan alternative cuts saturated fat levels considerably.
Cooking lentils in stock with aromatics, such as garlic and thyme, means they absorb as much flavour as possible.
