Ingredients
- 8 good quality pork sausages
- 1 onion
- 2 carrots
- 1 celery stick
- 2 tbsp sunflower oil
- 2 streaky bacon rashers, chopped
- 2 fresh thyme sprigs or a pinch if dried
- 200ml hot vegetable stock (a cube is fine)
- 410g can green lentil
- 4 tbsp crème fraîche or double cream
Method
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Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.
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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.
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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.