Another recipe from ” Sausage and Mash”.
Ingredients
- 8 toulouse sausages
- 1 1/2 tbsps light olive oil
- 175 g puy lentils rinsed
- 1 carrot peeled and finely diced
- 550 ml vegetable stock made with 2 heaped tsps bouillion powder
- 3 tbsps olive oil
- 3 plump garlic cloves peeled and finely sliced
- 1 medium onion, peeled and roughly chopped
- 1/2 tsp sweet paprika
- 2 heaped tbsps chopped flat leaf parsley
- sea salt and black pepper to taste
Servings:
Instructions
- Put the lentils in a pan with the diced carrots and stock. Bring to the boil and simmer for 20-25 minutes until the liquid has evaporated.
- Meanwhile, heat 2 tbsps olive oil in a pan over a low heat and add the garlic. Cook gently for a couple of minutes until it starts to colour then add the onion and stir. Cover the pan and leave to cook slowly until the lentils are ready.
- Add the paprika to the onios then tip in the lentils. Stir well then cover and leave over a very low heat while you cook the sausages.
- To cook the sausages heat a frying pan over a moderate heat and add 1 tbsp oil. Add the sausages and shake until lightly coated with oil.
- Turn the heat down and leave the sausages, turning every 6-7 minutes. They should be cooked after about 25 minutes.
- When the sausages are done season the lentils with salt and pepper to taste. Stir in the chopped parsley and remaining olive oil.
- Serve the lentils with the sausages and a green salad.
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