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Country Herb Sausages with Puy Lentils

450 g Herb sausages
1 Onion; sliced finely
4 Leeks; trimmed and sliced finely
2 Cloves garlic; crushed
175 g Puy green lentils
1 tb Oil
15 g Butter
75 g Streaky bacon lardons
1 ts Sugar
175 ml Vegetable stock; (made with a cube)
Pepper
1 tb Fresh chopped parsley


1 Rinse the lentils and cook as per the instructions on the packet. Heat the oil in a lidded frying pan, add the sausages and brown all sides.


2 Remove the sausages from the pan. Add the butter to the pan and then the onions, leeks and chopped streaky bacon.


3 Add the sugar and cook until the onion is soft, the bacon is crispy, and the leeks softened. Stir in the garlic.


4 Return the sausages to the pan, and add the drained lentils and vegetable stock. Stir well and season with pepper.


5 Cover the pan and simmer gently until the lentils finish cooking and have absorbed the stock. Serve with the parsley sprinkled on top.





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