This as become Sheilas sausage dish of choice. A healthier option then the creamed ( butter laden) mashed potatoes. ….mm although!
The recipe calls for Toulouse Sausage, but feel free to use any sausage you like, providing they are good and meaty.
Serves 6
INGREDIENTS
300 g puy lentils
2 tablespoon olive oil
2 onions, fine chopped
3 carrots chopped
2 garlic cloves, chopped
3 large tomatoes, peeled and chopped
2 teaspoons tomato puree
3 thyme sprigs, leaves chopped
1 bay leaf
200 ml red wine
400 ml chicken stock
6 Toulouse sausages (750g)
Large bunch of flat-leaf parsley
Sea salt. (Note. Added at the end)
Freshly ground black pepper,
METHOD
Heat olive oil in a casserole: add onions, carrot, garlic, and sauté for 10minutes.
Add tomatoes, tomato puree, thyme, and bay leaf. Mix and cook for 5 minutes.
Remove from the heat add the lentils and red wine red, stir well. then pour in the chicken stock.
Bring to the boil, turn heat down, and simmer gently for 30 minutes. Submerge the sausage in the lentils, and cook for a further 20 minutes. Check it does not dry out, add more stock if necessary
Stir in the parsley and season with salt and pepper just before serving
Original recipe The French Kitchen by Joanne Harris and Fran Warde.
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