Name: Lincolnshire sausage & lentil simmer
Total time: 1 h 20 min
Yield: 6
Cuisine: British
Ingredients: 1 tbsp vegetable oil; 130g packet cubed pancetta or dried bacon; 2 packets Lincolnshire pork or other good sausages; 2 onions roughly chopped; 1 large carrot chopped into small pieces; 4 garlic cloves roughly chopped; 3 sprigs fresh rosemary; 300g Puy lentils; 850ml/1½pts hot chicken stock; 1 tbsp white wine vinegar; 400g can chopped tomatoes; 2 tbsp chopped flatleaf parsley; green winter salad with a mustardy dressing, to serve

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Lincolnshire sausage & lentil simmer

Lincolnshire sausage & lentil simmer

Silvana Franco

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Serves 6

Easy

Total time: 1 hr and 20 mins

Takes 40 minutes, plus 45 minutes simmering

A star rating of 4.8 out of 5.152 ratingsRate

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A one-pot hearty stew to share with friends and family - you can make ahead and freeze it if you prefer

Freezable

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Alternatives

Complete the dish

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Honeyed winter salad

A star rating of 4.6 out of 5.39 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
130g packet cubed pancetta

or dried bacon
2 packets Lincolnshire pork

or other good sausages
2 onions

roughly chopped
1 large carrot

chopped into small pieces
4 garlic cloves

roughly chopped
3 sprigs fresh rosemary
300g Puy lentils
850ml/1½pts hot chicken stock
1 tbsp white wine

vinegar
400g can chopped tomatoes
2 tbsp chopped flatleaf parsley
green winter salad

with a mustardy dressing, to serve

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Nutrition: per serving

kcal640
fat37g
saturates13g
carbs37g
sugars0g
fibre6g
protein39g
salt4.24g

Method

step 1

Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.
step 2

Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.

Recipe from Good Food magazine, March 2003

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A star rating of 4.8 out of 5.152 ratings

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