Sausages & Lentils with Herb Relish

The herb relish in this recipe is divine. My husband wanted to stock pile it. He loved it so much that he felt it could go on anything. I don’t know if he was being silly or actually serious until he went to get a Honey Nut Cheerio and dipped it in it. No surprise; it didn’t work. I am shaking my head as I writing this.  Needless to say we had leftover sausage and my daughter had to make 2 more batches of it. Yes my husband is one of those scoops instead of dips if you get my meaning.

I also want to point out that my daughter has introduced many different options as far as starch goes. We are a meat and potato kind of family. Most of my meals consist of a meat, starch and a vegetable.  Mostly a potato in some form, or a rice. Now we have Lentils and Farro as options.  Farro being the most recent one and a huge hit.

Sausages and Lentils with an Herb relish

a great flavor dish that comes together pretty quickly and all in one pan
Course dinner
Servings 4 servings


Sausage and Lentils

  • Tablespoons extra virgin olive oil
  • 6-8 sausage links
  • 1 onion finely chopped
  • ½ stalk celery finely chopped
  • 1 medium carrot peeled and finely chopped
  • ¼ pound pancetta
  • 2 cups chicken stock
  • cups dry white wine
  • 1 clove garlic minced
  • 2⅓ cups lentils
  • 2 bay leaves
  • Kosher salt and black pepper


  • 4 cups soft herbs leaves such as parsley, basil, mint, chives or a mix of what you have on hand
  • Tablespoons capers drained and rinsed
  • 2 cloves garlic minced
  • ½ teaspoon Dijon mustard
  • 7 Tablespoon extra virgin olive oil


Sausage and Lentils

  • Heat the olive oil in a sauté that can go into the oven and has a lid. Brown the sausages all over. they do not need to cook through just brown for now; remove and set aside. Add the onions, celery, carrot and the pancetta to the pan and sauté until the pancetta is browned. In a measuring cup; mix the stock and wine.
  • Add the garlic and lentils to the pan along with the bay leaves and toss with the vegetables. Add the 2¼ ups of the stock and wine mixture and bring to a boil, season with salt and pepper and add the sausages back to the pan. Transfer to the oven.
  • Cook uncovered for 15 minutes, stir and add the rest of the stock mixture, cover and bake for 25-30 minutes. The lentils should be tender and the liquid mostly absorbed. Taste for seasoning adjust if needed.


  • either chop the herbs and capers finely or mix them with the other ingredients in a food processor and whip them together. Taste for seasoning.

recipe adapted from: From the Oven to the Table 

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