Friday, 16 November 2012

Sausages with Puy Lentils

Going down the French route with this one. Try to use puy lentils if you can find them, but if not, then green lentils will be fine. I guess you should really use some French sausages such as Toulon sausage, but we just used some standard ones from the butchers. But they must be large ones! This is a dish full of strong flavours and is a real winter-warmer.
Not too much more to this one, so will just get straight in to the recipe. As usual, this will be enough for 2 people.


6 thick sausages
200g streaky bacon
200g puy (green) lentils
1 onion - diced
tomato puree
700ml chicken stock
bay leaf


1. Start by dicing and frying the bacon until it goes a little crispy.

2. Add the lentils, onion, bay leaf and thyme.

3. Then add the tomato puree and cook until it turns a deep red colour. Then add the chicken stock and cook for about 20mins.

4. At this point, put the sausages in the oven until cooked. This should take about 20mins.

5. When cooked through, add the sausages to the lentils and cook 10mins or until the lentils are tender.

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