Name: Sausages with creamy lentils
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 8 good quality pork sausages; 1 onion; 2 carrots; 1 celery stick; 2 tbsp sunflower oil; 2 streaky bacon rashers, chopped; 2 fresh thyme sprigs or a pinch if dried; 200ml hot vegetable stock (a cube is fine); 410g can green lentil; 4 tbsp crème fraîche or double cream

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Sausages with creamy lentils

Sausages with creamy lentils

Good Food team

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Serves 4

Easy

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 4.7 out of 5.51 ratingsRate

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Update the great British banger with a side of creamy green lentils - a great storecupboard alternative to potatoes

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Ingredients

Nutrition

Units:

MetricUS

8 good quality pork sausages
1 onion
2 carrots
1 celery

stick
2 tbsp sunflower oil
2 streaky bacon

rashers, chopped
2 fresh thyme

sprigs or a pinch if dried
200ml hot vegetable stock

(a cube is fine)
410g can green lentil
4 tbsp crème fraîche

or double cream

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Nutrition: per serving

kcal485
fat34g
saturates12g
carbs23g
sugars0g
fibre3g
protein23g
salt3.61g

Method

step 1

Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.
step 2

Meanwhile, chop the onion, carrots and celery into small pieces. (A food processor can make short work of this.) Heat the sunflower oil in a medium pan. Fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.
step 3

Pour in the stock and simmer for 8 minutes until the carrots are tender. Drain the lentils, then stir into the vegetables. Heat through for a couple of minutes, then season and stir in the créme fraiche or cream. Serve with the grilled sausages.

Recipe from Good Food magazine, November 2003

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A star rating of 4.7 out of 5.51 ratings

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