Saucy Roast Sausages with Lentils
Over a year ago
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Ingredients
- 4 tsp olive oil
- 2 red or white onions. sliced
- 250g/9oz Puy lentils
- 700ml/1 ½ pt chicken or vegetable stock
- 8 pork sausages
- 400g/14oz herry tomatoes. ½ halved. ½ left whole
- Salt and freshly ground black pepper
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
This recipe is hearty comfort food, packed with protein and iron. For a satisfying meat-free version, simply use veggie sausages instead
Method
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1
Heat oven to 220c/200c fan/gas 7. Heat half the oil in a non-stick pan and soften onion for 5 minutes.
Stir in lentils, pour over the stock, then cover and simmer for 25 minutes until the lentils are just cooked and most of the liquid has evaporated. If lentils look dry before they've finished cooking, splash in a little water.
Meanwhile, put sausages in a small roasting tin, drizzle with the remaining oil and roast for 25 minutes, adding the tomatoes with 8 minutes to go and giving the tin a good shake.
Season lentils, then spoon onto plates and top with sausages, tomatoes and any juices.
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