French Lentils  with Sautéed Summer Vegetables & Lamb Sausage

French Lentils

with Sautéed Summer Vegetables & Lamb Sausage

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
  • icon-nutrition Created with Sketch. Est. Cals/serving

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.

Get Cooking
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
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!

Tips from Home Chefs

About Blue Apron

Ba hero

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: