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Palouse Pride Sausage and Lentils

By Jason Story, Amber St. Amand, Chelsey Woods

Common in colonist’s time, lentils provide many valuable nutrients which are a key component of our recipe, Palouse Pride Sausage and Lentils. Produced on campus our beef and pork bratwurst are bursting with Vandal Pride. Our innovative recipe incorporates Vandal Pride through lentils and Vandal Brand Meats, as well as a hearty dish that would be great on Thanksgiving Day. We hope you enjoy our product as much as we enjoyed preparing it for you.


  • 2 cups dry lentils
  • 1 ¼ pound Vandal Brand Meats bratwurst or smoked sausage
  • 2 Tbsp extra virgin olive oil
  • 1 ½ cups Walla Walla sweet onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 2 medium tomatoes, diced
  • 2 Tbsp cornstarch
  • 2 tsp Mrs. Dash
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp paprika
  • 1 bay leaf


Place lentils in saucepan, mix with four cups water, bay leaf, paprika, pinch of salt and pepper. Bring to boil, reduce heat, cover, simmer on low 30-40 minutes. In large saucepan, heat oil. Add onion, carrots, celery, pinch of salt. Sweat on low-medium heat for 15-25 minutes until tender. Add tomatoes and garlic. Cook for another 5 minutes. Add chicken broth, Mrs. Dash, lentils. Slice bratwurst into ½ inch pieces. Slice again into half moons. Add to mixture. Simmer for up to 1 hour. Thicken as needed with cornstarch slurry – combine cornstarch with 2-3 tablespoons water. Mix thoroughly. Add to hot mixture slowly, stirring.

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