Sausages and lentils
This one-pan, hearty dish of sausages and lentils slowly cooked in tomatoes and red-wine (if you can spare it!) is perfect for chilly evenings. A truly ancient and humble farm-style meal, it was enjoyed long before the invention of mash or chips and has stood the test of time in countries like Italy and France for good reason. Serve with lots of Dijon mustard and a simple green salad if you like.
Serves 4 - 6
- 800g Italian salsiccia or luganiga (really good quality bangers will do just fine)
- 1 large red onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 sticks celery, finely chopped
- 2 large cloves garlic, peeled and finely chopped
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- 6 or 7 baby tomatoes cut in half
- 3 Tbsp olive oil
- 1 tin tomatoes 400g, chopped
- 2 Tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 small cup of red wine
- 750ml chicken stock
- 1½ cups dried lentils
- 1 tsp salt
- 1 tsp brown sugar
- Large pinch black pepper
- 1 pkt baby tomatoes
- Dijon mustard to serve (optional)
- In a large, wide pan or pot with a lid fry the sausages on a medium heat, turning often, in a little of the oil to give them some colour (about 10 minutes) – pricking them first helps to release some fat. Remove them from the pan and set aside till later.
- In the same pan, fry the onions, carrots, celery and herbs in the remainder of the oil until softening and taking on some colour. Add the garlic and fry a couple more minutes.
- Deglaze with the red wine and pour in the stock, tinned tomato and tomato paste along with the lentils and salt. Stir until well combined and bring to the boil before turning down to simmer with the lid on for about 45 minutes, checking every so often that it is not catching at the bottom.
- Nestle the sausages and cut up baby tomatoes in amongst the lentils to finish cooking (lid still on) – about 10 minutes. Check for seasoning and you’re ready to rock!