Saucisses lentilles revisited


I have a passion for all pulses, whether beans, chick peas or lentils. In Spain, I learned how to cook the very comforting ‘pucheros’ – stews – of garbanzos and lentejas. In traditional French cooking, we also have our pulses and meat stews, like cassoulet and saucisses lentilles.

Last week at the local Whole Foods, Capers, after a dynamic yoga class in Kitsilano, we found some very appertising Italian beef sausages, so I thought it was time for the first lentils of the season. I had a small pumpkin in the fridge as well, which would give a bit of sweetness usually provided by the potato.

4 people

  • 2 cups Puy lentils
  • 2 big sausages
  • 6 small tomatoes
  • 2 cloves garlic
  • 1 big onion
  • 3 bay leaves
  • 4 carrots
  • 2 celery sticks
  • half a squash of your choice
  • olive oil
  • salt, pepper, chilli
  • fresh coriander or parsley
  • 1 tablespoon tomato concentrate

In a big pot or pressure cooker, sweat the roughly chopped garlic and sliced onions in a generous amount of olive oil. Then, add the chopped tomatoes and let them soften for a few minutes, add sliced carrots and celery, diced squash, bay leaves, lentils, salt, pepper, chilli, sausages and cover it all with water, add the tomato concentrate.

If you use your pressure cooker, you will know its timings, otherwise just let simmer in your big pot on low heat for around 40 minutes.

When cooked, add the chopped fresh coriander or parsley.

You can serve with brown or white rice.

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