Enough for 4:
8 sausages
200g lentils, green, brown, or puy
5 rashers pancetta or streaky bacon, chopped
1 onion, chopped
3 carrots, chopped
2 sticks celery, chopped
1 clove garlic, crushed
2 sprigs rosemary, chopped
Splash red wine vinegar
Glass of red wine
200ml water and half a stock cube
4 handfuls spinach leaves
Handful of fresh herbs, we used chopped parsley, thyme and sage
Turn the oven on to 180 and put the sausages in to roast.
Rinse the lentils and cover with cold water, bring to the boil then simmer gently til they are just cooked but still have a bit of bite, drain and set aside.
Meanwhile heat some oil in a large pan and fry the bacon til it’s started to crisp, add the onion, carrot, celery, garlic, rosemary and some salt and fry for about 10 minutes to soften. Add the vinegar and cook off for a few seconds then add the wine for a minute, then the stock. Simmer for 5 minutes, add the spinach to wilt, then stir through the lentils and herbs to warm through, adding a bit more water if it needs it.
Serve with the sausages, and some garlic yoghurt or aioli.
We had a bit of a session and at the same time cooked some lamb mince for a shepherds pie, and made a chorizo, tomato and wild garlic pesto frittata, to have cold with mayo at lunchtime. 🐷
