Sausages & Lentils
31 January 2010
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Sausages & Lentils – Serves 6
| Preparation time: | 10 minutes | |
| Cooking time: | 20 minutes | |
| Ready in: | 30 minutes | |
| Ingredients: | 1.5/2lb good sausages (approx you want to be able to give 3/4 sausages per adult serving) 1 tbsp sunflower oil 2 thick cut streaky bacon rashers, chopped 2 med onions, roughly chopped 1 carrot, diced 1 celery stick, chopped 3 fresh thyme sprigs or a pinch of dried thyme 850ml chicken stock (a cube is fine) 10oz dry Puys lentils 4 tbsp creme fraiche or double cream (optional) mustard, to serve |
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| Directions: | 1. Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.
2. Heat the sunflower oil in a medium pan. Fry the bacon for about 10 minutes, then stir in the chopped vegetables and cook for about 3 minutes until onion is soft. 3. Add Lentils, thyme and stock and mix well, then add sausages. Bring to the boil and simmer hard for 5 minutes. Reduce the heat to a low simmer, cover and cook for 45 mins until lentils are soft stirring occasionally. 4. Check seasoning and stir in the creme fraiche or cream. Serve with the grilled sausages, and mustard on the side. Serve with crunchy salad of some sort |
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