Puy lentil stew with local sausage (tal Malti)

I featured this on tv last week. Local sausage is delicious with flavors of dried coriander seeds, parsley and garlic. This puy lentil stew is also delicious without the sausage and if you are vegetarian, simply leave out the bacon. You will need:


1 tablespoon olive oil
1 onion (finely chopped)
3 large cloves garlic
1 sprinkling of salt
2 rashers smoked bacon
250g tinned chopped tomatoes
250 grams puy lentils
4 local sausages (tal malti or if not on the island use Toulouse or a continental type sausage)
1 glass red wine
1/4 teaspoon ground cloves
50 ml water
1 spoon tomato puree
2 spoons flatleaf parsley

To cook the lentils, soak them in water overnight. Rinse and place in a saucepan with a pinch of salt. Cover in water, bring to boil and simmer for about half an hour. Taste the lentils and if they are tender remove from heat, drain and rinse with cold water to stop the cooking process.

Cook the sausages in the way you like them. I grilled mine for this recipe, then allowed them to cool and sliced them.

In a spoon of olive oil, cook the garlic and onions in a pan on low heat until they soften. Add the bacon and cook. When the bacon starts to brown, add the puy lentils and wine. Stir and then add the tinned tomatoes. Cook for 5 minutes, add the tomato purée, ground cloves and half the parsley . Stir and remove from heat. Season and serve with the sausage slices on top. Garnish with parsley.

This week I discovered the wonderful health benefits of cherimoya , a remarkable fruit


4 thoughts on “Puy lentil stew with local sausage (tal Malti)

  1. Cherimoya aka sugar-apple. It’s one of the most coveted fruits in the Caribbean; to return from ‘the gully’ without any of these would be disappointing for most kids.
    Store in a warm dry place (dark) until ripe 3-4days later.


From the heart of the Mediterranean.... Thank you !

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