A rustic, warming recipe that you'll immediately want seconds of. Using good quality sausages will make all the difference.
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Serves
4
Sausage
White Onion
Fennel
Celery
Garlic Clove
Tomato Purée
Dried Puy Lentils
Water
Red Wine
Tinned Chopped Tomatoes
Parmesan
Parsley
Olive Oil
Salt
Black Pepper
Serves
4
Sausage
White Onion
Fennel
Celery
Garlic Clove
Tomato Purée
Dried Puy Lentils
Water
Red Wine
Tinned Chopped Tomatoes
Parmesan
Parsley
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat a large saucepan over a medium high heat. Add a splash of olive oil and drop in the sausages. Roll them around the hot pan and let them pick up some colour. Once nicely browned, remove from the pan.
Step 2.
Dice the onion, fennel and celery and tip into the hot pan. Cook with a pinch of salt and a few twists of pepper for 5-6 mins. Finely grate the garlic and add to the pan along with the tomato purée.
Step 3.
Tip the sausages back into the pan with the wine, lentils, and tinned chopped tomatoes and water. Bring the whole lot to a boil. Reduce the heat to low and let bubble away for 35-40 mins, or until the sausages are super soft and braise-y and the lentils are tender.
Step 4.
Season with salt and pepper and divide between warm bowls. Finish with chopped parsley, olive oil and grated Parmesan.
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