Italian Sausage, fennal, and green lentils
  • 400g Italian Sausage or Toulouse, it needs to be a spicy sausage not chorizio
  • 1 tsp of fennel seeds
  • 1 fennel bulb
  • 1 onion
  • 2 cloves of garlic
  • 200g green lentils or puy
  • 175ml of white wine
  • 500ml chicken stock
  • 2 bay leaves
  • salt and pepper to season.
  • sprinkle fresh chopped parsley to garnish

Italian Sausage, Fennal & Green Lentils

I am at the moment going through an Italian phase, it is one of my favorite nations for food, generally I love the rustic feel behind the food using simple pure ingredients but producing wonderful flavours. This dish is a fine example of that, the flavours are deep, intense and very satisfying, using fennel which is not something I have used much before, but in Italy it is very much an everyday vegetable, I found it added an extra depth to the dish and I will now be using this a lot more, especially in casseroles and stews. This makes a perfect supper dish or lunch on a sunny afternoon served with good rustic bread and red wine.


  1. Heat a couple of tablespoon's of olive oil in a flame proof casserole
  2. Brown sausages all over, lightly crush the fennel seeds, add to pan
  3. Add the fennel finely sliced to the pan followed by the onion, garlic and fry for 5mins till veg starts to soften
  4. Add the lentils, wine,stock and bay leaves bring to the boil then reduce heat and simmer cook with the lid on for 40 minutes and then for 20-30 without the lid, do keep stirring occasionally so it does not stick


This dish also freezes well for up to 3months