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Gourmet Vegetarian Sausage and Lentil Cassoulet
Gourmet Vegetarian Sausage and Lentil Cassoulet

Gourmet Vegetarian Sausage and Lentil Cassoulet
A sophisticated take on a classic French dish, featuring vegetarian sausage and lentils.
Gourmet Vegetarian Sausage and Lentil Cassoulet

This meal provides a balanced source of protein and carbohydrates, essential for recovery and energy during cycle training.

Ingredients:
1
Servings
  • 2
    item
     vegetarian sausage
  • 200
    g
     lentils
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     celery
  • 2
    clove
     garlic
  • 2
    tbsp
     tomato paste
  • 500
    ml
     vegetable broth
  • 1
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Gourmet Vegetarian Sausage and Lentil Cassoulet
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion, carrot, and celery; sauté until softened.
  3. Stir in minced garlic and cook for another minute.
  4. Add tomato paste and cook for an additional two minutes.
  5. Pour in vegetable broth and add lentils, thyme, bay leaf, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 25 minutes.
  7. Slice vegetarian sausages and add to the pot; cook for another 10 minutes.
  8. Remove bay leaf before serving.
Nutrition Per Serving 800 g Per 100g
Energy 530 kcal 66 kcal
Protein 25 g 3.1 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 60 g 7.5 g
Fat 20 g 2.5 g
  • 2
    item
     vegetarian sausage
  • 200
    g
     lentils
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     celery
  • 2
    clove
     garlic
  • 2
    tbsp
     tomato paste
  • 500
    ml
     vegetable broth
  • 1
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion, carrot, and celery; sauté until softened.

Stir in minced garlic and cook for another minute.

Add tomato paste and cook for an additional two minutes.

Pour in vegetable broth and add lentils, thyme, bay leaf, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 25 minutes.

Slice vegetarian sausages and add to the pot; cook for another 10 minutes.

Remove bay leaf before serving.

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