There’s something very comforting about a big pot of lentils slowly simmering away on the hob while the smell of onions, garlic and rich vegetarian sausages fills the kitchen. This vegan Toulouse sausage and lentil stew is one of those recipes we return to every autumn and winter when we want something warming, hearty and deeply satisfying. Inspired by our travels through France on family holidays, this dish takes all the rustic flavours of a traditional Toulouse-style casserole and gives it a plant-based twist. We first fell in love with lentil-based French stews after long chilly days exploring tiny villages and local food markets, where huge bubbling pots of slow-cooked casseroles seemed to appear on almost every menu. Back home, we wanted to recreate that same cosy feeling using vegetarian sausages and store-cupboard ingredients. The result is this rich vegan sausage and lentil stew – packed with flavour, protein-rich lentils and plenty of vegetables, all simmered together into a thick, glossy casserole that tastes even better the next day.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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What is this vegan Toulouse sausage and lentil stew recipe?
This vegan Toulouse sausage and lentil stew is a hearty French-inspired casserole made with vegetarian sausages, green lentils, vegetables, Dijon mustard and red wine vinegar. It’s a comforting one-pot style dinner inspired by the famous cassoulet-style dishes of south-west France, but made quicker, lighter and completely meat-free.
The lentils slowly simmer in vegetable stock until tender and creamy, while the sausages add richness and texture. Dijon mustard and tomato purée bring depth and tanginess, creating a thick, savoury sauce that’s perfect served with creamy mashed potato or crusty bread.
If you’re looking for a healthy vegetarian sausage casserole, a vegan lentil stew recipe, or an easy French-inspired winter dinner, this recipe ticks every box.
A taste of my travels – where in the world is this recipe from?
This recipe takes its inspiration from Toulouse in south-west France – a region famous for rich, rustic comfort food. Traditional Toulouse sausage casseroles and cassoulet dishes are deeply rooted in French countryside cooking, where slow-cooked beans, sausages and vegetables are designed to feed families through colder months.
When travelling through France, we always notice how important food is to everyday life. Markets overflow with lentils, garlic, herbs and regional sausages, while tiny cafés serve steaming bowls of hearty stew alongside thick slices of bread and local wine.
Although traditional Toulouse sausage stew is usually meat-heavy, this vegan version keeps all the warming, rustic character of the original while making it entirely plant-based and family-friendly.
What does this Toulouse sausage and lentil stew taste like?
This vegan sausage and lentil casserole is rich and savoury and, particularly on colder evenings, really comforting. The lentils become soft and creamy as they simmer, soaking up the vegetable stock and Dijon mustard, while the vegetarian sausages add a hearty, satisfying bite.
The tomato purée brings richness, the red wine vinegar cuts through with gentle acidity, and the onions and garlic create a beautifully savoury base. Altogether it tastes warming, rustic and perfect for cold evenings.
Why you’ll love this vegan Toulouse sausage and lentil stew recipe
- Rich, hearty and comforting
- Packed with plant-based protein and fibre
- Easy to make with simple ingredients
- Perfect for cold-weather dinners
- Inspired by classic French countryside cooking
- Great for meal prep and leftovers
- Naturally dairy-free and easy to make vegan
Key ingredients
Vegetarian sausages
Choose good-quality vegetarian or vegan sausages with a rich, “meaty” texture. They add depth and heartiness to the casserole.
Green lentils
Green lentils hold their shape while becoming tender and creamy during cooking.
Dijon mustard
Adds sharpness and classic French flavour to the stew. Wholegrain mustard also works well.
Red wine vinegar
Balances the richness of the lentils and sausages with acidity and depth.
Ingredients – Toulouse sausage and lentil stew – vegan recipe
For the vegan Toulouse sausage and lentil stew
- 1 tbsp olive oil
- 6–8 vegetarian or vegan sausages- I love the really “meaty” style sausages for this, Cauldron work well and Quorn are good too. There are so many on the market now though that really any will work.
- 2 carrots, peeled and finely chopped
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 2 celery stalks, finely chopped
- 2 tbsp Dijon mustard
- 2 tbsp tomato purée
- 1 tbsp red wine vinegar
- 300g green dried lentils
- 450ml vegetable stock
How to make our vegan Toulouse sausage and lentil stew
1. Cook the lentils
Rinse the lentils thoroughly, then add them to a large saucepan with the vegetable stock. Bring to a gentle simmer and cook for 40 minutes.
2. Add the vegetables halfway through cooking
After 20 minutes, stir in the chopped carrots, celery, Dijon mustard, tomato purée and red wine vinegar. Continue simmering gently.
3. Fry the sausages and onions
While the lentils are cooking, heat the olive oil in a frying pan over a low–medium heat. Add the vegetarian sausages, onion and garlic and cook for around 10 minutes until the sausages are browned and the onions softened.
4. Combine everything together
With around 10 minutes of cooking time left on the lentils, add the sausage mixture to the casserole pan. Stir well and continue simmering gently until thickened and rich.
5. Serve
Serve hot in large bowls with creamy mashed potato, greens or thick slices of crusty bread.
Variations
- Add chopped kale or cavolo nero for extra greens
- Use puy lentils for a firmer texture
- Add mushrooms for extra richness
- Stir through fresh thyme or rosemary
Serving suggestions
This vegan lentil casserole is delicious served with:
- Creamy mashed potato
- Buttered greens or cabbage
- Crusty sourdough bread
- Roasted root vegetables
- A glass of red wine
Recipe success tips
- Don’t rush the lentils – slow simmering gives the best texture
- Fry the sausages separately first for extra flavour
- Stir occasionally towards the end to stop sticking
- If the stew thickens too much, add a splash more stock
- The flavour improves even more the next day
Frequently asked questions
Yes – it reheats beautifully and tastes even better after a day in the fridge.
Absolutely. Freeze in airtight containers for up to 3 months.
Rich, herby sausages work best. Vegan Cumberland or Toulouse-style sausages are particularly good.
You can, but dried green lentils give a much better texture and absorb more flavour during cooking.
It is if you use vegan sausages.
Nutritional information
Nutritional values are approximate and will vary depending on the sausages used. Per serving (based on 5 servings):
- Calories: approx. 420 kcal
- Protein: 21g
- Carbohydrates: 38g
- Fat: 18g
- Fibre: 14g
Recipe card
Toulouse sausage and lentil stew
Ingredients
Method
- Rinse the lentils thoroughly, then add them to a large saucepan with the vegetable stock. Bring to a gentle simmer and cook for 40 minutes.
- After 20 minutes, stir in the chopped carrots, celery, Dijon mustard, tomato purée and red wine vinegar. Continue simmering gently.
- While the lentils are cooking, heat the olive oil in a frying pan over a low–medium heat. Add the vegetarian sausages, onion and garlic and cook for around 10 minutes until the sausages are browned and the onions softened.
- With around 10 minutes of cooking time left on the lentils, add the sausage mixture to the casserole pan. Stir well and continue simmering gently until thickened and rich.
- Serve hot in large bowls with creamy mashed potato, greens or thick slices of crusty bread.
If you enjoy recipes from France try our Alps-inspired recipe for a vegetarian tartiflette here. Check out more of our travel inspired recipes here.
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This was perfect for this time of year, just as it’s starting to get colder. We all loved it – I did add a little more mustard but I am a really big mustard fan!