Name: Stewed lentils with smoked bacon and pork sausages
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 1 1/2 cup (300g) puy lentils; 1 medium onion, peeled and finely chopped; 120 gram smoked bacon, trimmed and chopped; 2 clove garlic, peeled and chopped; 2 tablespoon butter; bouquet garni (2 bay leaves, few sprigs thyme and parsley stalks, tied together); 3 strips orange peel; 1 tablespoon tomato concentrate; 1/4 cup dry white wine; 750 millilitre chicken stock; 8 good-quality pork sausages; 1 tablespoon soft butter blended with 1 level tablespoon standard white flour; 2 tablespoon chopped flat-leaf parsley

Ingredients

1 1/2 cup (300g) puy lentils

1 medium onion, peeled and finely chopped

120 gram smoked bacon, trimmed and chopped

2 clove garlic, peeled and chopped

2 tablespoon butter

bouquet garni (2 bay leaves, few sprigs thyme and parsley stalks, tied together)

3 strips orange peel

1 tablespoon tomato concentrate

1/4 cup dry white wine

750 millilitre chicken stock

8 good-quality pork sausages

1 tablespoon soft butter blended with 1 level tablespoon standard white flour

2 tablespoon chopped flat-leaf parsley

Method

1.Rinse lentils, then drain in a sieve.

2.Put the onion, bacon and garlic in a saucepan with half the butter. Cover pan with a lid and cook gently until tender; about 20 minutes.

3.Add lentils to the pan along with the bouquet garni, orange peel, tomato concentrate and a good grind of black pepper. Pour in the wine and cook for 5 minutes. Add the stock and bring to a gentle boil. Reduce the heat, partially cover with a lid and cook until the lentils are tender, about 40 minutes.

4.Meanwhile, gently fry the sausages in a smallish frying pan in the remaining 1 tablespoon butter until they are golden brown and cooked through.

5.Whisk the blended butter and flour into the lentils and cook, stirring, until thickened. Taste for salt. Swirl in parsley and serve with the sausages. (Alternatively, slice the sausages in half on the diagonal and add to the pot of lentils.)

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Ingredients

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