- 6 good quality pork sausages (see Cook’s tip)
- 1 onion, finely chopped
- 1 leek, finely sliced
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, chopped
- Few sprigs of thyme or rosemary
- 2 tomatoes, roughly chopped
- 225g green lentils
- 125ml white wine (optional)
- 1 bay leaf
- About 600ml chicken or vegetable stock
- Fresh parsley, finely chopped to serve
For this recipe you will need a large casserole pan. Start by frying the sausages on a medium to high heat in olive oil until lightly browned. Remove from the casserole pan and set aside.
Add the onion, leek, carrot and celery to the pan and fry gently on a low to medium heat for a five minutes. Add the garlic and fry for a further minute before putting the lid on. Reduce the heat to the lowest possible setting and allow to sweat without colouring for 5-10 minutes.
Check and stir occasionally to ensure the vegetables are not browning.
Add the thyme or rosemary, tomatoes and lentils. Stir to mix and turn up the heat to high.
Add the wine, if using, and allow to bubble until reduced by about half. Add the stock and the bay leaf and return the sausages to the pan and season with salt and pepper. Bring the casserole pan back to the boil, then cover and simmer for 30-40 minutes or until the lentils are cooked.
Check seasoning and consistency – simmer with lid off to reduce liquid if necessary. Garnish with parsley and serve with crusty bread.