- 4 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 red or white onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g Puy lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 700ml chicken or vegetable stock
- 8 pork sausages
- 400g cherry tomatoes, half halved, half left whole
Heat oven to 220C/200C fan/gas 7. Heat half the oil in a non-stick pan and soften the onion for 5 mins. Stir in the lentils, pour over the stock, then cover and simmer for 25 mins until the lentils are just cooked and most of the liquid has evaporated. If the lentils look dry before they’ve finished cooking, splash in a little water.
Meanwhile, put the sausages in a small roasting tin, drizzle with the remaining oil and roast for 25 mins – adding the tomatoes with 8 mins to go and giving the tin a good shake. Season the lentils, then spoon onto plates and top with the sausages, tomatoes and any juices.