Ingredients
- 1tbsp olive oil
- 400g sausages (sold as pack of 6-8 sausages)
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 red pepper, sliced
- 250g dried lentils (we used puy lentils)
- 650ml vegetable stock
- 175ml red wine or extra stock
- Small handful flat-leaf parsley, chopped, to garnish
- crusty bread, to serve
Method
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Heat oil in a large, deep saucepan or heavy bottomed casserole dish, cook the sausages for 3 to 4 minutes in a high heat until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
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Season with salt and pepper, bring up to the boil, then simmer for 40-50 mins until lentils have softened and sausages are cooked through. Garnish with parsley and serve with plenty of crusty bread.