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French Lentils

with Sautéed Summer Vegetables & Lamb Sausage

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This beautiful dish gets its light, summery flavor from a combination of fresh lamb sausage and French lentils. The delicious legumes we’ve selected for this dish are grown in Le Puy France, which is famous not only for it’s delicate lace, but also for its rich, sweeping (and incredibly fertile) volcanic soil. Unique nutrients in the soil impart a peppery flavor to the lentils making them the perfect, seasonal companion to petite carrots and fresh, juicy tomatoes.

fresh
ingredients
French Lentils  with Sautéed Summer Vegetables & Lamb Sausage
Title
  • ½ cup French Lentils
  • 10 oz Lamb Sausage
  • 4 oz Baby Carrots
  • 2 stalks Celery
  • 1 bunch Cilantro
  • 1 Onion
  • 1 Tomato
  • 2 Fresh Bay Leaves
  • ¼ tsp Smoked Paprika
  • 1 Lemon
  • ¼ cup Feta Cheese, Crumbled
tried-and-true
kitchen tools
step-by-step
instructions
Cook the lentils:
1 Cook the lentils:
Heat a small pot of water to boiling on high. When it boils, add the lentils. Reduce the heat to medium-low and gently simmer for 20 to 23 minutes, or until the lentils are cooked through. Drain thoroughly and rinse under cold water.
Prepare your ingredients:
2 Prepare your ingredients:
While the lentils cook, wash and dry the fresh produce. Cut the carrots in half lengthwise. Slice the celery. Cut the long stems off the cilantro. Peel and medium dice the onion. Cut the tomato into large chunks.
Cook the sausage & vegetables:
3 Cook the sausage & vegetables:
In a large pan, heat a little olive oil on medium until hot. Add the sausage, onion, celery, carrots, and bay leaves. Cook 9 to 11 minutes, stirring the vegetables and turning the sausage to ensure it browns on all sides and is cooked through. Transfer the sausage to a cutting board to rest.
Add the tomato:
4 Add the tomato:
Add the tomato and smoked paprika to the pan with the vegetables. Season with salt and pepper. Cook about 2 minutes, stirring occasionally until the tomato softens slightly.
Add the lentils:
5 Add the lentils:
Add the cooked lentils and the juice of half the lemon. Season with salt and pepper to taste
Plate your dish:
6 Plate your dish:
Discard the bay leaves. Slice the sausage in half on an angle. Divide the lentil and vegetable mixture between 2 plates. Top each plate with half the sausage. Garnish with the cilantro and feta cheese. Serve with lemon wedges. Enjoy!

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the lentils:
1 Cook the lentils:
Heat a small pot of water to boiling on high. When it boils, add the lentils. Reduce the heat to medium-low and gently simmer for 20 to 23 minutes, or until the lentils are cooked through. Drain thoroughly and rinse under cold water.
2 Prepare your ingredients:
While the lentils cook, wash and dry the fresh produce. Cut the carrots in half lengthwise. Slice the celery. Cut the long stems off the cilantro. Peel and medium dice the onion. Cut the tomato into large chunks.
Prepare your ingredients:
Cook the sausage & vegetables:
3 Cook the sausage & vegetables:
In a large pan, heat a little olive oil on medium until hot. Add the sausage, onion, celery, carrots, and bay leaves. Cook 9 to 11 minutes, stirring the vegetables and turning the sausage to ensure it browns on all sides and is cooked through. Transfer the sausage to a cutting board to rest.
4 Add the tomato:
Add the tomato and smoked paprika to the pan with the vegetables. Season with salt and pepper. Cook about 2 minutes, stirring occasionally until the tomato softens slightly.
Add the tomato:
Add the lentils:
5 Add the lentils:
Add the cooked lentils and the juice of half the lemon. Season with salt and pepper to taste
6 Plate your dish:
Discard the bay leaves. Slice the sausage in half on an angle. Divide the lentil and vegetable mixture between 2 plates. Top each plate with half the sausage. Garnish with the cilantro and feta cheese. Serve with lemon wedges. Enjoy!
Plate your dish: