Lentils with Sausages

Lentils with Sausages

Almost three decades ago, I saw this being made on a TV cooking show. I made it, but it was too bland. Over the years, I have adjusted it to suit my family’s palate and now it is a mix of flavours from the red wine, garlic and olive oil. Accompanied by dinner rolls or bread, this makes a great supper.


(Serves 4)

Lentils or whole masoor dal 1 cup (200 g)

Green chillies 2, chopped

Onions 3 small or 2 medium, chopped

Garlic 5 cloves, two chopped

Coriander leaves, chopped, for garnish

Sausages 5

Butter 1 tbsp

Olive oil 2 tbsps

Peperoncino flakes 1 tbsp

Salt to taste

Vegetable oil 1 tbsp

Red wine 1 cup

Lemon wedges, optional


Add the butter and olive oil to a sauce pan and sauté the onions, green chillies and garlic.

Wash and drain the lentils and add to the sautéed vegetables. Add salt and peperoncino flakes. If you don’t have peperoncino, use any kind of chilli flakes.

Add about 2 cups of water and bring to a boil. Reduce the heat and cook covered till the water is absorbed.

Meanwhile fry the sausages in a tablespoon of vegetable oil on medium heat. Add the three whole pods of garlic.

When the garlic pods are brown, take them out and add them to the lentils along with a cup of red wine. You can use any red wine that is available in your cupboard. I used a Zinfandel from Sula. Increase the heat to high.

When the wine is completely absorbed, transfer the lentils to a serving dish. Arrange the sausages on top and garnish with coriander leaves. Add a twist of lemon, though this is optional.

Serve hot with dinner rolls or bread and butter.