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Sausages with creamy lentils
Serves 4
Easy
Total time:
Ready in 30-40 minutes
Update the great British banger with a side of creamy green lentils - a great storecupboard alternative to potatoes
Skip to ingredients
- 8 good quality pork sausages
- 1 onion
- 2 carrots
- 1 celerystick
- 2 tbsp sunflower oil
- 2 streaky baconrashers, chopped
- 2 fresh thymesprigs or a pinch if dried
- 200ml hot vegetable stock(a cube is fine)
- 410g can green lentil
- 4 tbsp crème fraîcheor double cream
Nutrition: per serving
- kcal485
- fat34g
- saturates12g
- carbs23g
- sugars0g
- fibre3g
- protein23g
- salt3.61g
Method
step 1
Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.
step 2
Meanwhile, chop the onion, carrots and celery into small pieces. (A food processor can make short work of this.) Heat the sunflower oil in a medium pan. Fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.
step 3
Pour in the stock and simmer for 8 minutes until the carrots are tender. Drain the lentils, then stir into the vegetables. Heat through for a couple of minutes, then season and stir in the créme fraiche or cream. Serve with the grilled sausages.
