This is a great recipe if you want a healthy, wholesome dish when friends and family drop by for dinner. Its easy to put together and sausages always go down well across the generations. I’ve used pork sausages and our chicken stock in this recipe, but you can use vegetarian sausages and our mushroom broth if you prefer.
6-8 pork sausages
1 onion, diced
2 sticks celery, diced
1 large carrot, diced
3 cloves garlic, minced
200ml Carol’s Stock Market Chicken Stock
2x (400g) tins Puy or green lentils, drained & rinsed
Salt & pepper
Chopped fresh parsley
Heat a large saucepan or pan over medium high heat with a drizzle of oil. Once hot, cook the sausages just until browned on all sides. Remove sausages from the pan and set aside on a small plate.
Lower heat to medium and add another light drizzle of oil to the same saucepan.
Once the pan has cooled slightly, add the onion, celery and carrot. Cook until the vegetables start to soften, stirring occasionally. Add the garlic and cook for another minute.
Add the chicken stock and lentils and stir to combine. Season with salt and pepper and return the sausages to the pan, nestling them into the lentil mixture.
Cover the saucepan with a lid, or if using a frying pan, a sheet of tinfoil, then leave to cook until the sausages are cooked through, about 10-15 minutes depending on the thickness of the sausages.
Taste for seasoning and add more salt and pepper if needed, then garnish with chopped parsley before serving.