Sausages and Lentils
A one-pot hearty stew to share with friends and family during winter.
It is an easy recipe, cheap and a delicious way to add protein and fibre to your meals.
For 4 to 6 people
Ingredients:
1tbsp olive oil
300 g brown lentils or Puy Lentils
2 onions roughly chopped
2 clove garlic chopped
2 carrots chopped into small rings.
1 leek finely diced
1 branch of celeri
3 sausages of your choice (Polish sausage, Italian sausage, Morteaux etc…)
250ml red wine
1 bouquet garni
3 tbsp chopped flat leaf parsley
Salt and Pepper
Method :
It can be chilled and frozen for up to 1 month.
It is an easy recipe, cheap and a delicious way to add protein and fibre to your meals.
For 4 to 6 people
Ingredients:
1tbsp olive oil
300 g brown lentils or Puy Lentils
2 onions roughly chopped
2 clove garlic chopped
2 carrots chopped into small rings.
1 leek finely diced
1 branch of celeri
3 sausages of your choice (Polish sausage, Italian sausage, Morteaux etc…)
250ml red wine
1 bouquet garni
3 tbsp chopped flat leaf parsley
Salt and Pepper
Method :
- Heat the oil in a large casserole or very large sauce pan with a lid.
- Add the onions, carrot, leek and garlic and cook for 3-4 minutes until the onions soften.
- Rince the lentils.
- Add lentils, then the wine. Cover with water then season with salt and pepper.
- Add the sausages chopped in big pieces.
- Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender.
- Check the seasoning, scatter over the parsley and serve from the pan with mustard sauce or “Dijonnaise”
It can be chilled and frozen for up to 1 month.