Why Lentils and Sausages?
What better way to welcome winter. This is perfect comfort food for a cold winter’s night- or better still, served with a big dollop of creamy mash potato!
250g French small green lentils (Puy Lentils)
2 tablespoons olive oil
1 red onion, finely chopped
1 carrot, peeled and finely chopped
1/2 celery stalk, finely chopped
250g tomato passata or 1 tin of crushed tomatoes
2 tablespoon Wostershire sauce
1 garlic clove, peeled but left whole
8 Italian sausages
2 tablespoons chopped parsley
Extra olive oil, or chili oil to serve
Rinse the lentil well to remove any grit. Heat olive oil in a large heavy based pan and sauté the onion over medium- low heat until soft and slightly golden. Add the carrot, celery and garlic and sauté until they are also soft.
Add the lentils, making sure to stir them through until they look glossy. Add 1 litre of hot water, season with a pinch of salt and bring to the boil. Once the lentils are bubbling turn down the heat and add the tomatoes. Cook uncovered for 40 minutes or so, until the lentils are soft, and most of the liquid has gone.
Meanwhile, prick the sausages, and fry them in a lightly oiled non-stick pan over high heat. Continue to cook them on each side until they are golden and are cooked all the way through.
When the lentils are cooked stir in parsley, Wostershire sauce and sausages. Taste for seasoning, and serve with an extra drizzle of olive or chili oil.