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a classic that works

Red lentil skillet with Toulouse sausages and carrots

An everyday dish for 2, ready in 35 minutes, around $2.50 a serving. People actually plan it with Popotam, and it's in season in October.

35mintotal
≈ $2.50a serving
711kcalper serving
37gof protein
In season in OctoberFreezes well
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Red lentil skillet with Toulouse sausages and carrots, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Prep the veggies

    Peel the carrots and cut them into small dice. Peel and slice the onion, then crush the garlic clove.

  2. Rinse the lentils

    Put the 150 g of red lentils in the colander and rinse them under cold water until the water runs clear.

  3. Cook the lentils

    Tip the lentils into the saucepan with 500 ml of water and half the thyme (1/2 tsp). Bring to a boil, then let them simmer over low heat, uncovered, until tender, then drain them.

    Tip · Don't let the lentils cook any longer: red lentils fall apart into a mash fast. Start tasting them at 10 min.

  4. Sauté the veggies

    Heat the olive oil in the large skillet over medium heat. Add the onion and carrots, season with salt and pepper, and cook, stirring, until the carrots are tender.

  5. Cook the sausages

    In the second skillet, cook the 2 sausages for 12 to 15 min over medium heat, turning them, until they're cooked through with no pink inside (70 °C in the center).

    Tip · Prick the sausages once or twice with the tip of a knife before cooking so they don't burst, and cut the thickest one in the middle to check it's cooked through.

  6. Add the garlic and lentils

    In the carrot skillet, add the garlic and the rest of the thyme (1/2 tsp). Stir for 1 min, then add the drained lentils. Toss and adjust the salt and pepper.

  7. Plate and serve

    Cut the sausages into chunks or leave them whole. Set them on the lentils and carrots, and serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 711 kcal. 24% comes from carbs, 21% from protein and 51% from fat.

43 gCarbs
37 gProtein
40 gFat
Per serving (the dish for 2, divided by 2)
Energy711 kcal
Protein36.9 g
Carbs43.2 g
of which sugars8.8 g
Fat40.1 g
of which saturated fat13.7 g
Fiber15.6 g
Salt2.3 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.50 a serving, adding up the average prices of the ingredients you need to buy.

≈ $5.00for 2 people
≈ $2.50a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

red lentils, toulouse sausages, carrots…