Basque-style lentils and sausages
( SERVES 4 )
Here's a belly-warming, inexpensive, one-pot dinner. If you want to speed it up use 2 cans of rinsed drained lentils instead of the dry lentils, reduce the stock or water to 1 cup and simmer for 15 minutes on the stovetop instead of baking. Serve with rice or couscous and a green salad.
|2 Tbsp||Extra virgin olive oil|
|2||Onions, finely chopped|
|2||Carrots, peeled and finely chopped|
|2 cloves||Garlic, finely chopped|
|1 tsp||Smoked paprika|
|¼ cup||Tomato paste|
|1 tsp||Fennel seeds, chopped|
|1 pinch||Chilli flakes|
|1 serving||Salt and freshly ground black pepper, to taste|
|3 cups||Chicken stock, or water|
|1 can||Tomatoes in juice, 400g|
|1 cup||Puy lentils, raw|
|6||Pork sausages, good-quality|
- Preheat oven to 150°C fanbake. Heat oil in a stovetop casserole dish. Add onions, garlic and carrots and cook until softened (8 minutes).
- Add tomato paste, smoked paprika, fennel seeds, chilli flakes, salt and pepper and cook for 1-2 minutes, stirring. Add tomatoes, stock or water, lentils and whole sausages, bring to a boil then cover and bake for 1½ hours.
- Serve hot, drizzled with sherry or red wine vinegar and garnished with parsley.
See more of Annabel's sausage recipes