Sausage and lentils with mustard and crème fraîche from Ottolenghi Comfort (page 181) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Notes about this recipe

  • Dutchmary on August 09, 2025

    It was lovely. I used German Bockwurst, will make this again. Only blitzed a small portion for about 20 seconds.

  • molly17659 on March 10, 2025

    We liked this. The flavors are good and it was simple to make (particularly for an Ottolenghi recipe) and definitely comforting. The mustard creme fraiche was a great addition. I didn't have the crispy onions but I felt like the crunch would have been nice but not necessary. I would definitely make this again. It reminded me of a recipe in one of Melissa Clark's books that uses goat cheese instead of the creme fraiche.

  • anya_sf on February 15, 2025

    Great comfort food. My green lentils (not Puy) needed the full 30 min to cook, but only a few seconds to partially puree. Served with rye bread. I wouldn't have minded more mustard creme fraiche.

  • Stephenn31 on February 06, 2025

    It turned out nicely. I only puréed a small portion of the lentils which probably helped with the outcome based on some of the other comments. I also checked the lentils after 20 min and they were almost done cooking so I then added the sausage back in. Next time I’ll serve with bread and a salad

  • Sloober on January 18, 2025

    Delicious comfy winter food. I was lucky theres a Polish supermarket in our town which had great sausages. Careful with the blending at the end, after only 15 seconds my stew already started to look like a cream soup!

  • rittingerv on December 17, 2024

    Fantastic flavor profile. Used bratwurst and French green lentils, substituted sour cream for the crème fraiche. Satisfying on a cold winter evening.

  • dinnermints on October 27, 2024

    Wonderful flavor. I used 8 oz sausage, sliced it into half moons and browned it in a nonstick pan not long before serving. I’d usually sub Greek yogurt but had creme fraiche leftover from the malty figgy pudding from this book (also fabulous), and the richness of it with the mustard and in the dish was sumptuous. I didn’t use the crispy onions.

  • Lsblackburn1 on October 14, 2024

    I used 1lb.of Rancho Gordo field peas instead of lentils and that worked great. This was very delicious- especially the mustard crème fraiche (used Greek yogurt instead).

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