Sausage and Lentils in Red Wine, Tomato & Rosemary
Difficulty : Easy
Preparation time:
5m
Cooking time:
40m
Sausage and lentils go amazingly well together, the lentils tend to absorb the richness from the sausages giving them fantastic flavour. I'm a big fan of one-pot meals like this, effortless cooking and minimal washing up is just perfect! A simple green salad is all you need on the side.
Ingredients
For 4 people (
)
Recipe
- 2 Tins of Tomatoes (2 x400g)
- 8 good quality sausages
- 4 slice(s) Pancetta, diced into cubes
- 1 Large Onion, finely chopped
- 2 Garlic clove(s), crushed
- Olive Oil
- 2 sprig(s) fresh rosemary
- 1 Bay leave(s)
- 0.5 teaspoon(s) Dried chilli flakes
- 180 grams Puy Lentils
- 125 mL Red wine
- 400 mL water
Nutritional Facts (per serving)
- Kcal: 518 kcal
- Sugars (g): 5.3g
- Carbs: 19.6g
- Fat: 32.6g
- Saturated fat (g): 11.5g
- Proteins: 27.8g
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Directions
- Heat a lug of olive oil in a large saucepan or casserole dish over a high heat.
- Add the whole sausages and fry for about 6-7 minutes, turning the sausages occasionally, until browning well all over. Remove the sausages and set aside on a plate.
- Reduce the heat to low and add the onion and garlic to the pan. Fry for about 3 minutes until the onion is soft, then add the cubed pancetta and cook over a higher heat for about 3-4 minutes to give the bacon a good colour all over and to slightly singe the edges of the onion.
- Add the tinned tomatoes and bring to a simmer.
- Then add the rosemary sprigs, bay leaf, chilli, red wine, and 400ml water.
- Bring to the boil and then add the lentils and cooked sausages. Stir everything, cover the pan with a lid and simmer gently for about 30-40 minutes or until the lentils are tender.
- Keep checking them because you don't want to overcook the lentils or they will lose their shape. The liquid will be absorbed as the lentils cook so add more water if it looks as though it's getting too dry.
- Taste and season. Serve straight from the pot with salad on the side.
