• 1 tblsp olive oil
  • 6–8 large toulouse or butcher’s sausages
  • 150 g pancetta or smoked streaky bacon, cut into pieces
  • 2 carrots, peeled and finely chopped
  • 1 large onion, peeled and finely chopped
  • 2 celery stalks, trimmed and finely chopped
  • 1 tblsp tomato purée
  • 1 tblsp dijon mustard
  • 75 ml red wine
  • 300 g puy lentils
  • a few thyme sprigs
  • 500 ml chicken stock
  • sea salt and ground black pepper


  • Heat the oil in a large high-sided frying pan over a medium-high heat. Add the sausages and brown them on all sides. Remove the sausages from the pan and set aside, then add the pancetta or bacon with the carrots, onion and celery and fry until the bacon is sizzling. Stir through the tomato purée, Dijon mustard and red wine.
  • Add the lentils, thyme and stock, season with sea salt and ground black pepper and bring to the boil. Cook for 15 minutes then add the sausages, nuzzling them among the lentils.
  • Cook for a further 10 minutes or until the lentils are tender. Add a splash of water to the pan if it begins to look a little dry before the lentils are cooked. Carry the pot straight to the table and serve on warmed plates.