Sausages and Lentils are such a simple and gorgeous combo, and a brilliant one pot
wonder! Although it’s supposed to be summer you wouldn’t think it with all the
rain we’ve been having so I banged out this dish last week for a bit of a comfort food kick!
I absolutely adore lentils, they’re so tasty and nutritious, and a really cheap way to bulk
up soups and stews. It’s worth using good quality sausages for this recipe, otherwise you
will probably be left unimpressed. This is a great one for freezing so double the quantities
and freeze the leftovers for a handy dinner on another day!
6 good quality sausages
1 onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
A few sprigs of rosemary
150g Puy lentils
450ml hot chicken stock
1 x 400g can of chopped tomatoes
2 tbsp balsamic vinegar
2 tbsp chopped flat-leaf parsley
Salt and Freshly ground black pepper
Heat a lug of olive oil in a casserole or large saute pan over a medium high heat. Add the sausages and fry for 5-8 minutes, turning occasionally, until browned on all sides. Remove the sausages with a slotted spoon and transfer to a plate. Discard any excess fat from the pan.
Add the onion, carrot and garlic to the pan and cook for 3-4 minutes until they begin to soften. Add the rosemary sprigs, lentils, stock, and tinned tomatoes to the pan. Bring to the boil and return the sausages to the pan, then lower the heat, cover the pan and simmer gently for 40-45 minutes, stirring occasionally. The lentils are ready when they are tender and most of the stock has been absorbed. If the liquid boils dry before the lentils are done then simply add more stock or water.
Add the balsamic vinegar and chopped parsley. Season to taste, stir, and serve in big bowls with some crusty bread for added comfort if you wish!