Sausages and green lentils with tomato salsa
Sausages and green lentils with tomato salsa
Ingredients
For the sausages & lentils
- 2 tbsp olive oil
- 2 red onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 cloves of garlic, crushed
- 500g good quality pork sausages, squeezed from their skins
- 200g green lentils
- 1 litre chicken stock
- 1 sprig of rosemary
- 1 bay leaf
For the tomato salsa
- 400g plum tomatoes, roughly chopped
- 1 red chilli, finely chopped
- 2 cloves of garlic, crushed
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- A small bunch of basil, chopped
Instructions
- 1
Heat the olive oil in a large, heavy-based saucepan over a medium heat. Add the onions, carrots and celery and cook for 8-10 minutes, or until softened.
10 min - 2
Add the garlic and cook for 1 minute more. Crumble in the sausage meat and cook, breaking it up with a wooden spoon, until browned all over.
5 min - 3
Stir in the lentils, chicken stock, rosemary and bay leaf. Bring to a boil, then reduce the heat to low, cover and simmer for 30-40 minutes, or until the lentils are tender.
40 min - 4
Meanwhile, make the tomato salsa. Combine the tomatoes, chilli, garlic, red wine vinegar and olive oil in a bowl. Season to taste and set aside.
5 min - 5
Remove the rosemary sprig and bay leaf from the lentils. Stir in most of the basil, reserving some for garnish. Season to taste.
2 min - 6
Serve the sausages and lentils with a generous spoonful of tomato salsa and a sprinkle of the remaining basil.
2 min
For the sausages & lentils
For the tomato salsa
For the sausages & lentils
To serve
Nutrition
Per serving (based on 4 servings)
