Lentil & Cumin Cassoulet With Sausages From Chef Mike Ward

Mike Ward hails from Canada, via his birthplace of Australia. A much-loved feature on Canadian television, he has cooked for Julia Roberts, Tom Cruise and Nicole Kidman, and writes and presents features on food and cooking with a down-to-earth attitude and good humour.

We have a feeling that we’ll be seeing more of him on this side of the Atlantic, so we thought we’d share one of our favourite recipes of his today.  No matter what your fitness and nutrition regimen is, as the evenings get cooler, we all need a hearty, comforting dish like this one in our repertoire, right?

Tweet Melanie at @msmelaniesykes and let us know how you do!


Lentil & Cumin Cassoulet With Sausages

This satiating soulful dish feels like a big culinary cozy hug. A perfect quick and easy fall supper. Grab a blanket, a bottle of red and fire up Netflix.

Feeds 4 – takes 20 mins


You will need:

4/6 good quality large sausages of choice

I finely diced onion

1 finely diced carrot

1 1/2 cans of lentils, well rinsed (approx. 3 cups)

1 Tbsp Dijon mustard

1 Tbsp tomato paste

1 ½ cups of stock (any stock will do)

1 bay leaf

1 Tbsp cumin

1 tsp chili flakes (to taste)

10 sprigs of fresh thyme


In a heavy bottom saucepan on medium heat add a splash of oil and grill sausages until brown on each side, they don’t need to be cooked through. Remove from pan once brown. In the same pan (remove excess grease if required) sweat off onions and carrots – approx.. 2/3 mins – or until soft. Then add tomato paste and cumin – brown off for an additional 2 minutes. Meanwhile, cut sausages into ¾ inch dices, add back into pan along with stock, thyme sprigs and bay leaf. Lid on, reduce heat to medium/low and simmer for 15 mins.

Serve with fresh thyme and a splash of good quality olive oil. Goes great with a fresh baguette… toss in a bottle of red and you’re in heaven.