Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sunflower oil (divided)
  • 1 onions (finely chopped)
  • 1 clove garlic (finely chopped)
  • 500 grams ready-cooked puy lentils (I use Merchant Gourmet sachets x 2)
  • 400 gram tinned plum tomatoes
  • 75 ml red wine
  • 8 good quality pork sausages
  • 2 handfuls kale or spinach

Instruction

  • Get a fire going in a fairly deep fire pit. Lay a grill across the top to use as your hob, and heat up your cast iron skillet. This can be made, even quicker, over a gas camp stove, but the wood smoke really adds a unique flavour to the dish.
  • Heat half the sunflower oil in the skillet and fry the garlic and onions until they begin to soften. Depending on the strength of your fire this might take a while.
  • When the onions have softened, transfer them to a deep sided cast iron pot and keep cooking them at a lower heat further away from the middle of the fire (as pictured).
  • Add the remaining sunflower oil to the skillet and fry the sausages until browned and cooked through.
  • While the sausages are cooking, add the puy lentils, tomatoes and red wine to the onion mixture and cook over a low heat until it reduces and forms a lovely rich gravy.
  • When the sausages are cooked, add them to the puy lentil mixture along with a generous handful or two of kale or spinach, stir until just wilted and serve immediately.