I don’t really know what to call this, sausages and lentils seems a bit bald, uninspiring really and in no way conveys the lip smacking cosiness of it. Also, I know several people not keen on lentils or indeed pulses of any kind which seems such a shame. They work so well in a braise such as this or in soups, cold in salads, in dahls and curries….. Still if they are not your cup of tea I quite understand and believe I may have been slow to embrace them myself.
This one I believe is a winner however and, it being the school holidays, my daughter stood over me whilst I took the photograph asking when she could eat it. You can either make this with good pork sausages or as I did today with venison sausages. The gaminess of the latter works a treat with the lentils and I added half a teaspoon of redcurrant jelly to reinforce the sweet flavour of the meat. With the pork version I would be tempted to add a dollop of dijon to my plate. Either way it is a one pot winner, wilted spinach, spring greens or some kale would be a delicious accompaniment.
Sausages and Lentils
1 small onion, finely chopped
1 leek, finely sliced
1 carrot, peeled and finely diced
2 teaspoons olive oil
100g puy lentils
500ml chicken stock
100ml red wine
Put one teaspoon of oil in a large pan and brown the sausages, removing them to a plate when done. Add the second teaspoon of oil and soften the onion, leek and carrot for a few minutes until soft. Stir the lentils into the vegetables and then add the wine and stock. Put the sausages back into the pan and then simmer gently for 20-25 minutes until the lentils are done and the sausages cooked though (add the redcurrant jelly here if you are using it – see introduction). This serves two but can easily be doubled.