Servings 6


  • 1 tbsp olive oil
  • 100 g smoked pancetta or bacon
  • 12 large good quality pork sausages
  • 2 onions finely diced
  • 1 large carrot finely diced
  • 200 g fennel finely chopped
  • 4 cloves garlic crushed
  • 250 g Puy lentils
  • 700 ml chicken stock
  • 2 tbsp. flat leaf parsley chopped
  • For the Salsa Verde
  • 50 g parsley
  • 20 g basil
  • 20 g tarragon
  • 1 tbsp. capers
  • 1 tsp Dijon mustard heaped
  • 50 ml extra virgin olive oil
  • 1 lemon juiced
  • Salt and pepper


  • Heat the oil in a large casserole with a lid. Add the pancetta and sausages and cook for around 8 minutes, turning the sausages until nicely browned and sticky. Scoop out the sausages, set aside.
  • Add the onions, carrot and fennel to the pancetta and cook until soft and lightly golden, around 8-10 minutes. Add the garlic and allow to cook for a couple of minutes. Rinse the lentils and add them to the pan. Stir well and coat in the oil.
  • Add the stock and bring to a simmer and allow to bubble away for around 10 minutes. Lower the heat and add the sausages back into the lentils. Cover and simmer for 20 minutes, stirring occasionally until the lentils are tender and the sausages are cooked through.
  • While the sausages are cooking, make the salsa verde. Finely chop the herbs and capers (best done by hand) and mix in a small bowl with the mustard, olive oil, 1/2 the lemon juice and a pinch of salt.
  • Once the lentil and sausages are cooked, check the seasoning add the other half of the lemon juice and the chopped parsley to the casserole, stir to combine.
  • Serve the lentils piled onto a plate, with the sausages on top and a generous spoon of salsa verde drizzled over.


  • Serve with a green salad or seasonal green veggies. 
  • Before adding the lemon and herbs, the lentil and sausage mix can be chilled and frozen for up to month.