Sausages with lentil ragout
Serves: 2
![Sausages with lentil ragout](/uploads/media/720x770/05/12725-sausages-lentil-ragout.jpg?v=1-0)
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
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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](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. 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](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. 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.