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    Home » Recipes » Vegetarian Dinner Recipes

    Jun 12, 2015 · Modified: Feb 7, 2020 by Becca Heyes · This post may contain affiliate links · 18 Comments

    Sausage and puy lentil vegetarian cassoulet

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    Total time: 30 minutes
    Servings: 2
    5 from 1 vote
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    Sausage and puy lentil vegetarian cassoulet - a veggie version of the classic French dish. On the table in half an hour!

    I never knew I could love a cassoulet so much. Stews have never really been my thing - I can enjoy them, but I tend to gravitate towards creamy dishes, rather than rich gravy-based dishes. This vegetarian cassoulet, though... so, so good. I think I might now be a stew person.

    If you didn't already know, a cassoulet is a traditional French stew. It's usually made with white beans, and all kinds of meat - chicken, sausage, ham, bacon... evidently not particularly veggie-friendly. So, as I am wont to do, I thought I'd vegify it and make my very own vegetarian cassoulet.

    Sausage and puy lentil vegetarian cassoulet - a veggie version of the classic French dish. On the table in half an hour!

    I kept the sausages, since they're a pretty standard part of the dish, but obviously I used vegetarian sausages instead. I know not everybody enjoys 'fake meat', but I do like to use it on occasion, so in it went. This is a stew, remember - just throw in whatever you fancy. Since I was already completely bastardising the traditional recipe, I thought I'd mix it up even more and use puy lentils instead of the typical white beans. I absolutely adore puy lentils - they give the cassoulet a lovely depth and richness.

    And, just in case my recipe still remotely resembled the traditional French dish, I decided to cook it on the hob instead of in the oven, like is usually done. Really, it's barely a cassoulet any more, but if I'm happy to call it a vegetarian cassoulet, then so should you be.

    Sausage and puy lentil vegetarian cassoulet - a veggie version of the classic French dish. On the table in half an hour!

    In fact, cooking it on the hob makes it a pretty quick dinner, unlike most stews! Just fry off your sausages and a quick mirepoix (that's a mixture of chopped carrot, onions and celery, for you uncultured folk), then add the lentils and some good-quality vegetable stock, and you're most of the way there.

    By the way, don't be put off by the celery if you're not a fan. I detest raw celery - its flavour is suuuuper strong and really just not very pleasant, but it works beautifully in this vegetarian cassoulet. The flavour mellows a lot as it's cooked, and it ends up being really quite tasty. Along with the carrots, onions, garlic, thyme, bay... it's a really, really tasty dish. And that's before you've even cut into a sausage.

    Sausage and puy lentil vegetarian cassoulet - a veggie version of the classic French dish. On the table in half an hour!

    One last thing to note: it's surprisingly hard to find dried puy lentils in the supermarkets here (the supermarkets I go to, at least), so I used a sachet of pre-cooked lentils. If you have the opposite problem and you can't find the sachets, or you'd just prefer to use dried lentils, you can totally do that instead. Either pre-cook them yourself and then follow the recipe as written, or throw the dried lentils into the pan to simmer with all the other ingredients (though you'll need a bit of extra liquid this way, and it will need to simmer for longer).

    Have you ever made a vegetarian cassoulet? (...and do you hate me for calling this a vegetarian cassoulet when it bears nearly no resemblance to the original?)

    Sausage and puy lentil vegetarian cassoulet - a veggie version of the classic French dish. On the table in half an hour!

    Sausage and puy lentil vegetarian cassoulet

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
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    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories:
    Author: Becca Heyes

    Ingredients

    • 1 tablespoon oil
    • 6 vegetarian sausages
    • 1 large carrot, cut into small dice
    • 1 large stick celery, cut into small dice
    • 1 red onion, cut into small dice
    • 3 cloves garlic, minced
    • 250 ml good quality vegetable stock (~ 1 cup)
    • 250 g cooked puy lentils (~ 1 ⅓ cups)
    • ½ teaspoon dried thyme
    • 2 leaves bay
    • Salt
    • Black pepper
    • Fresh parsley, chopped, to serve

    Instructions

    • Heat the oil in a large, deep frying pan, and add the sausages, diced carrot, diced celery, diced onion, and minced garlic. Cook over a medium heat for 5 minutes, stirring regularly, until the vegetables are fairly soft and the sausages are lightly browned (alternatively, if you like your sausages to be very browned, fry them a little on their own before adding the vegetables).
    • Add the vegetable stock, cooked puy lentils, dried thyme and bay leaves, and turn the heat down a little. Allow to simmer gently for a further 10 minutes. Season to taste, and remove the bay leaves before serving topped with fresh chopped parsley.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    Vegetarian cassoulet NI

    Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.

    Sausage and puy lentil vegetarian cassoulet - a veggie version of the classic French dish. On the table in half an hour!Love a good stew? Try my vegetarian sausage hotpot as well:

    Vegetarian sausage hotpot

    More Vegetarian Dinner Recipes

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    • 40 Vegetarian Mushroom Recipes
    • Slow Cooker Mushroom Stroganoff
    • Vegetarian Chilli Mac (One Pot!)
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    Comments

    1. Lauren says

      June 17, 2015 at 10:22 pm

      That's really awesome that you've customized the meal so that it fits your dietary requirements! I myself need to be much more wonderus with my meals as I can be quite plain/bland at times but this looks amazing!!
      Lauren
      xxx

      Reply
      • Becca @ Amuse Your Bouche says

        June 18, 2015 at 10:54 am

        Thanks! It's still really easy to make though so probably not any harder than your plain meals! :)

        Reply
    2. cookiesfromhome says

      June 16, 2015 at 8:18 am

      Thank you so much for this wonderful recipe.

      Reply
    3. Hannah says

      June 15, 2015 at 10:23 pm

      This looks delicious and definitely something I want to try :) It reminds me of a recipe my dad always make in the winter (top tip: his involves gravy made with Lidl/Aldi 'gluhwein'/mulled wine!) and I love finding recipes on blogs that remind me of home! This looks like the ultimate comfort food and SO easy to make, which is what you need from comfort food.

      Reply
      • Becca @ Amuse Your Bouche says

        June 16, 2015 at 8:56 am

        Mulled wine gravy! Amazing! Will have to try that. Hope you enjoy the cassoulet! :)

        Reply
    4. Elizabeth says

      June 14, 2015 at 7:51 am

      Proper comfort food, this! Pass us over a plate will you! :)

      Reply
    5. Jennifer says

      June 13, 2015 at 12:00 pm

      this looks so hearty and delicious! it's got so many things I love to eat in it =)

      Reply
    6. Ciara (My Fussy Eater) says

      June 12, 2015 at 9:01 pm

      This looks delicious! I'd gladly swap my meat sausages for this dish! Have pinned!

      Reply
    7. Annabel says

      June 12, 2015 at 5:04 pm

      I would call that "saucisse aux lentilles", which is a perfectly good French dish in its own right, and very delicious. Why, oh why, does my husband not like that sort of lentil? I love them, and it's one of my great sorrows that he doesn't - and now that he has retired, I can't even have a tin of for lunch occasionally. As for celery, neither of us can bear the taste of it when it's cooked, but I love it raw, and again, can never have it as he hates it. Sigh. But of course I have to cook rhubarb occasionally as he loves it and I loathe it. Isn't it lucky neither of us likes beetroot!

      Reply
      • Becca @ Amuse Your Bouche says

        June 13, 2015 at 8:28 am

        I say cook it anyway, and he can make himself something once in a while haha :P

        Reply
    8. Camilla says

      June 12, 2015 at 4:40 pm

      Love this recipe and there can't be too many containing green lentils which are an absolute favourite of mine:-)

      Reply
    9. mila furman says

      June 12, 2015 at 4:23 pm

      Cassoulets are fantastic!!! I have been a fan for a long time!!! I make mine with duck and cannelini beans!

      Reply
    10. Kate @ Veggie Desserts says

      June 12, 2015 at 2:19 pm

      Ooooh, you've combined so many things that I love! I have got to try this. Everything I've made from your site has always be soooo good!

      Reply
      • Becca @ Amuse Your Bouche says

        June 12, 2015 at 2:34 pm

        Aw thanks so much Kate :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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