Name: Lentils, Toulouse sausages
Prep time: 10 min
Cook time: 30 min
Yield: 2 people
Cuisine: Southwest France
Ingredients: 150 oz ofgreen lentils (or 1 large glass for two people); 200 oz ofToulouse sausage; 2 carrots; 1 branch ofcelery; 1 onion; 1 sheet ofbay leaf (and/or sage, rosemary...); 1 branch ofrosemary; 4 leaves ofsage; salt, pepper; chef's knife; cast-iron casserole; vegetable brush

Lentils, Toulouse sausages

main courses legumes prepared in advance slow cooking traditional cuisine

Updated on 01 January 2026 by

babaorum

5 reviews 4.2 : Very good

Cuisine

Southwest France

Level

Easy

Preparation

10 minutes

Cooking

30 minutes

Here is a classic winter recipe, perfect for a hearty, flavorful meal that will keep you warm. These lentils and Toulouse sausages have been slowly simmered in a vegetable and herb broth.

Note that using bay leaves, sage, and rosemary helps reduce the gas-producing effects of lentils!

For

people

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5.3 oz of green lentils or 1 large glass for two people
7 ¾ oz of Toulouse sausage
2 carrots
1 branch of celery
1 onion
1 sheet of bay leaf and/or sage, rosemary...
1 branch of rosemary
4 leaves of sage
salt, pepper

1
Rinse and scrub the carrots (no need to peel them).
Cut them into rounds.
Rinse and scrub the celery stalk, then cut it into rounds as well.
Add them to a pot with a little olive oil.
2
Finely chop the onion and garlic.
Add them to a Dutch oven along with the sausage, and sauté over low heat for a few minutes.
3
Pour the lentils into a fine-mesh strainer and rinse them twice.
Add the lentils to the contents of the pot, along with three times their volume of water.
4
Rinse the herbs and pat them dry with a kitchen towel.
Add them to the contents of the casserole dish.
Season with salt and pepper.
5
Cover and let simmer for 25 minutes.