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Ingredients

  • 1tbsp olive oil
  • 400g sausages (sold as pack of 6-8 sausages)
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red pepper, sliced
  • 250g dried lentils (we used puy lentils)
  • 650ml vegetable stock
  • 175ml red wine or extra stock
  • Small handful flat-leaf parsley, chopped, to garnish
  • crusty bread, to serve

Method

  • STEP 1

    Heat oil in a large, deep saucepan or heavy bottomed casserole dish, cook the sausages for 3 to 4 minutes in a high heat until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.

  • STEP 2

    Season with salt and pepper, bring up to the boil, then simmer for 40-50 mins until lentils have softened and sausages are cooked through. Garnish with parsley and serve with plenty of crusty bread.

Recipe from Good Food magazine, April 2006

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A star rating of 3.8 out of 5.186 ratings
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