Ingredients

The following ingredients have 4 Servings
  • 1-2 tbsp olive or rapeseed oil
  • 8 pork sausages
  • 2 large onions, (sliced)
  • 1 clove of garlic, (chopped)
  • 125 g red lentils,(rinsed)
  • 600 ml chicken or vegetable stock
  • 400 g can chopped tomatoes
  • 1 tbsp tomato purée ((US=paste))
  • 1 tsp dried mixed herbs or oregano
  • salt and freshly ground black pepper
  • chopped fresh parsley, to garnish ((optional))

Instruction

  • Heat 1 tablespoon of oil in a flameproof casserole and fry the sausages quickly until browned on all sides. Remove from the pan and set aside.
  • Reduce the heat and add two large sliced onions to the pan with a little more oil if necessary. Fry until softened and beginning to turn golden. Stir in 2 chopped cloves of garlic and cook for another minute or two, then return the sausages to the pan.
  • Add 125g (4oz) lentils, 600ml (1pt) stock, 400g (14oz) tomatoes, 1 tablespoon of tomato purée and 1 teaspoon dried herbs. Bring to the boil and season with salt and pepper.
  • Reduce the heat, cover and simmer for 40 minutes. Serve with a sprinkling of chopped fresh parsley if desired.