(sausages are optional) by Debbie Church
Serves 4
300g green-grey lentils (such as Puy)
3 tbsp olive oil
8 garlic cloves, crushed
200g shallots (or a medium onion) finely chopped
1 large carrot
1 large celery stick
100g chopped ham, bacon, pancetta or even chorizo
1 tbsp smoked paprika (Pimenton)
200g chopped skinned tomatoes (or one tin)
150ml dry white wine
150ml chicken stock
2 tbsp chopped flat-leaf parsley
8 Cumberland sausages
Method
- Put the lentils on to boil as per instructions. Drain, set aside.
- Put the olive oil and onions in a wide shallow pan and brown off. Then add the celery, carrot and garlic and gently fry for 10 minutes.
- Add the chopped ham and fry a few minutes.
- Start to cook the sausages now, if using.
- Stir the tomatoes and wine into the vegetable mix, simmer 5 mins to reduce.
- Add in the lentils and stir. Cook a while longer to reduce further.
- Add the parsley, salt and pepper to taste.
- Spoon into bowls and add sausages on top. You could also stir in some prepared spinach or kale.
Per serving (with sausages included) 740 cals, 40g fat, 50g carbs, 12g fibre.
Recipe by Debbie Church for Delicious magazine.
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