New Year's Day: Sausages and Lentils
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
I make mine with smaller, chipolata sausages - firstly because the children love them, and secondly, they take less time to cook. I also use tinned (or cartoned) green lentils, again for speed and convenience. Lentils are so good for you (rich in iron, amongst other things) and I'm going to make a real effort to eat more of them.
This is a quick, effortless dish, cooked in one pan - meaning a rich, tasty and healthy meal with a minimum of washing up. We love eating ours with the dark, squeaky leaves of a savoy cabbage, tossed lightly in salted butter.
Italian Style Sausages and Lentil One Pot
- Olive oil
- 12 good-quality chipolata sausages
- 2 chunky cloves of garlic, chopped
- 1 medium onion, chopped
- 400g (or thereabouts) tin/carton of lentils
- 3 large carrots, sliced on the diagonal
- 3 bay leaves
- Trickle about 2 tablespoons olive oil in a large frying pan, and fry the sausages, turning a few times, until they are browned all over.
- Once the sausages are browned, push them to one side, turn down the heat slighhtly and throw in the onion and garlic. Cook, on a medium heat until the onion is soft, but not browned.
- Now, add the carrots, lentils and tuck in the bay leaves. Pour in a splash of water from the kettle until it just covers. You could use stock if you like, but I find that the water mingles with the flavour of the tinned lentils and incorporates the sticky sausage residue in the pan, so I don't. Throw in a good pinch of salt and a generous grinding of black pepper.
- Leave to bubble, until the carrots are tender (but still with a 'bite') and the sausages are cooked through.
- Serve, with some shredded, buttered savoy cabbage if you like.