Country Herb Sausages with Puy Lentils -

Go to: Just Bean Recipes Home Page
Click 'Back' to go to the recipe list you were browsing.

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)
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.


Printer friendly version here. (Just the recipe.)

Return here: Click 'Back'.