This includes a Barking Baking Top Tip regarding carrots... succchhh fun!
Superb on a cold night and this recipe makes enough for 5 meals. Just freeze what you have left over.
- Olive oil
- 7 good sausages
- 2 red onions
- 1 celery stick
- 1 carrot
- 1 red pepper
- 300g dry green lentils
- 750 ml chicken stock (2 stock cubes)
- 1 sprig of Rosemary
- Handful of thyme leaves
- Salt and pepper
- A dash of red wine (I'm working my way through a Shiraz )
Fry the sausages until brown in oil.
Remove from pan. Put the kettle on. Pop in chopped onions and a dash (literally) of red wine. When the start to lose some of their colour (about 5 mins) add the chopped carrot, celery and pepper.
Barking Baking Top Tip: Carrots. Troublesome. Nothing is more annoying than trying to peel them and getting no-where. The secret, however, is to hold them vertically and scrape them with the edge of a sharp knife. Give it a quick rinse afterwards to clear any "peel" that may be loitering. EASY.
Allow to simmer for about half an hour. Season.
The lentils will soak most of the liquid up but it should remain quite wet (think nearly done risotto).
Serve with toast (or crusty bread if you have it) and a salad (I didn't have a salad I must admit).