- 450g pack low-fat sausage
- 1 tsp fennel seed, crushed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 medium carrots, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 fennel bulb, trimmed and finely sliced
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 2 garlic cloves, crushed
- 100ml full-bodied red wine
- 200g puy lentils
- 1 tbsp tomato purée
- 850ml hot chicken or beef stock
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- handful parsley, chopped, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Squeeze the meat from the sausages into a large bowl. Add the fennel seeds and mix well with your hands. Shape the meat into 16 walnut-sized balls.
Heat 1 tsp of the oil in a large non-stick frying pan. Fry the meatballs for 5 mins, turning regularly, until golden but not completely cooked through. Remove to a plate.
Add the rest of the oil to the pan, tip in the onion, carrots and fennel, cover and let the veg sweat over a gentle heat for 10 mins until softened. Stir now and then.
Uncover the vegetables, turn up the heat and let them start to colour here and there. Stir in the garlic, sizzle for 1 min, then splash in the wine and let it reduce by half. Stir in the lentils, tomato purée and stock. Cover and simmer for 25 mins or until the lentils are almost tender. Add the sausageballs, plus a splash of water if the pan is looking a little dry. Cover and simmer for a further 10 mins until the meat is cooked through. Squeeze over the lemon juice, season to taste and scatter with parsley to serve.