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Puy Lentil And Mushroom Sauce With Veggie Sausages

Servings 2


  • 100 g Puy lentils
  • 2 tbsp olive oil
  • A small knob of butter
  • 1 onion chopped
  • 2 cloves of garlic finely sliced
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp oregano
  • 1 bay leaf
  • 1 x 400g tin of chopped tomatoes
  • 4 vegetarian sausages
  • 200 g chestnut mushrooms chopped
  • 1 tsp balsamic or red wine vinegar


  • Rinse the lentils in a sieve under cold running water and then put them in a saucepan with plenty of boiling water.
  • Simmer until cooked. This usually takes 25-30 minutes but start checking them from about 20 minutes. They should be tender but not mushy. Drain them and put them to one side.
  • While the lentils are cooking heat 1 tbsp of olive in a second saucepan and gently fry the onion and garlic for about 5 minutes to soften.
  • Add ground cumin and cinnamon and cook for another 2 minutes stirring to make sure that spices don't stick or burn.
  • Add the tomatoes, oregano and bay leaf and bring to the boil. Simmer gently for 30 minutes with a lid on, stirring occasionally.
  • While the sauce is cooking you can prepare the sausages and mushrooms.
  • Cook the sausages according to the instructions on the packet.
  • Heat 1 tbsp of olive oil and a knob of butter in a frying pan and fry the mushrooms until cooked and golden brown.
  • Mix the mushrooms and lentils into the cooked sauce and reheat it if necessary.
  • Stir in the vinegar just before serving.
  • Serve the sauce with the sausages on top.