A recipe from Claire Thomson.
Ingredients
- 1 onion peeled and finely diced
- 2 carrots peeled and finely diced
- 2 celery stalks trimmed and finely diced
- 3 cloves of garlic peeled and finely chopped or sliced
- 2 bay leaves scrunched a little
- 300 g green lentils
- 4 tbsp olive oil
- Splash of cider vinegar
- 400-500 g Good Pork Sausages
- For the Salsa Verde
- 1 small bunch of basil
- 1 Small bunch of parsley
- 1 small bunch of mint
- 2 cloves of garlic
- 1 tbsp capers desalinated and rinsed, if necessary, or use pickled
- 3-4 fillets of anchovies
- 1 tbsp cider or red wine vinegar plus more to taste, if necessary
- 4 tbsp olive oil plus more to taste, if necessary
- a big pinch salt to taste
- freshly ground black pepper to taste
- freshly ground black pepper to taste
Servings:
Instructions
- Rinse the lentils in cold running water and leave to soak for 30 minutes.
- To make the salsa verde you can chop all the ingredients by hand or use a blender or food processor. Finely chop the herbs, garlic and capers together, processing the lot along with the vinegar and olive oil, next add the anchovies along with a good pinch of salt and also some black pepper and process to combine.
- Check the seasoning, adding more salt and pepper, as necessary. Salsa verde can be made to a smooth or rough consistency, as you like. Put the salsa verde in a bowl to serve at the table.
- Heat the olive oil in a large pan, add the onion, celery and carrots then cook for 10 minutes over a moderate – low heat, until very, very soft but without much colour. Add the garlic and cook for 2 minutes more.
- Add the soaked and drained lentils and 1 tsp of salt and stir until the lentils are well coated with the oil and vegetables, then add enough cold water to cover the lentils by about 1cm of water.
- Bring the pan to the boil, then turn down the heat to a simmer and cook the lentils for around 30 minutes until tender, or to your liking. Keep an eye on the pan and top up with a little more boiling water if necessary.
- With the lentils cooking, fry the sausages in a spot of oil over a moderate to low heat until cooked through and nicely bronzed. Remove from the heat.
- With the lentils cooked, remove from the heat and add a splash of vinegar to taste, checking the seasoning, adding more salt and pepper if necessary, to taste.
- Serve the lentils with the sausages and a big dollop of salsa verde.
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