Roasted sausages with braised lentils from Spilling the Beans: Cooking and Baking with Beans and Grains Everyday (page 161) by Julie Van Rosendaal and Sue Duncan

  • celery
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow onions for red onions, and beef stock or vegetable stock for chicken stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions for red onions, and beef stock or vegetable stock for chicken stock.

  • Jenjeanh on October 29, 2024

    Really good. Used French lentils and cooked Mennonite sausages because that’s what I had. Added a little braggs sauce

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