Creamy Provençale lentils with sausages

Tasty, French inspired family supper!


150g FAGE Total

8 thick good quality sausages or 12 chipolatas

2 sticks celery, finely chopped

175g puy lentils, rinsed well

2 bay leaves

100ml white wine

300ml hot vegetable or chicken stock

2 tbsp olive oil

1 large red onion, diced

2 red peppers, thinly sliced

2 courgettes, roughly chopped

250g cherry tomatoes, halved

2 cloves garlic, chopped

25g bunch basil, roughly chopped, reserving a few leaves 



  1. Cook the sausages according to the pack instructions, keep warm.
  2. Add celery, lentils, bay leaves, wine and stock to a saucepan, bring to the boil, cover loosely and gently simmer for 20-25 minutes until just tender. Drain and discard the bay leaves.
  3. Heat oil in a frying pan, add the onions and peppers and cook for 5 minutes. Add courgette and cook for a further 10 minutes. Stir in the tomatoes and garlic, season and cook for 2-3 minutes until the tomatoes have softened. Stir in the hot lentils, yoghurt and basil and warm gently for a minute. Serve topped with the sausages and reserved basil leaves.