Serves 6
2 x 454g packs nice sausages (16)
275g pack Puy or Green Lentils (or even orange ones)
1 x 130g pack cubetti pancetta (italian bacon) or pack of 8 slices back bacon, or whatever
4 shallots, finely chopped, or 1 – 2 onions
thyme (2 teaspoons dried, or 6 sprigs fresh, or use mixed herbs)
2 x 425g tins beef consomme with sherry, only I have never found this, so I use pint of water with two beef stock cubes, and half a glass red wine
4 tablespoons crème fraiche (or use any cream, but only put it in right at the end)
Use large casserole or very large saucepan.
Fry the bacon with a little olive oil – as much as you need to stop it sticking.
Lift the bacon out with a draining spoon and put in a bowl for later.
Add the onion to the pan and cook until soft (about 5 minutes on a medium heat).
Meanwhile, brown the sausages under a grill (the recipe says to do this in the bacon fat in the pan, but I have never been very successful doing it that way).
Add the lentils to the onions and stir around. Add the cooked bacon, sausages, stock and herbs. Bring to a boil.
Now either simmer on the hob for about 40 minutes, or put in an oven (200, gas mark 6) for 45 minutes (both with the lid off). If it looks a bit dry (if the lentils aren’t in liquid), add more hot water – not too much, but you can always boil it hard for a bit to get rid of some.
Just before you are ready to serve, stir in the crème fraiche.
Serve with a crisp green salad.
Or baked potatoes
Or new potatoes and a green vegetable
Or just on its own with a glass of red wine in front of the TV
2 x 454g packs nice sausages (16)
275g pack Puy or Green Lentils (or even orange ones)
1 x 130g pack cubetti pancetta (italian bacon) or pack of 8 slices back bacon, or whatever
4 shallots, finely chopped, or 1 – 2 onions
thyme (2 teaspoons dried, or 6 sprigs fresh, or use mixed herbs)
2 x 425g tins beef consomme with sherry, only I have never found this, so I use pint of water with two beef stock cubes, and half a glass red wine
4 tablespoons crème fraiche (or use any cream, but only put it in right at the end)
Use large casserole or very large saucepan.
Fry the bacon with a little olive oil – as much as you need to stop it sticking.
Lift the bacon out with a draining spoon and put in a bowl for later.
Add the onion to the pan and cook until soft (about 5 minutes on a medium heat).
Meanwhile, brown the sausages under a grill (the recipe says to do this in the bacon fat in the pan, but I have never been very successful doing it that way).
Add the lentils to the onions and stir around. Add the cooked bacon, sausages, stock and herbs. Bring to a boil.
Now either simmer on the hob for about 40 minutes, or put in an oven (200, gas mark 6) for 45 minutes (both with the lid off). If it looks a bit dry (if the lentils aren’t in liquid), add more hot water – not too much, but you can always boil it hard for a bit to get rid of some.
Just before you are ready to serve, stir in the crème fraiche.
Serve with a crisp green salad.
Or baked potatoes
Or new potatoes and a green vegetable
Or just on its own with a glass of red wine in front of the TV
Posts
this is a good dinner ... i like it a lot ... but don't make the mistake my little sister did ... once she discovered her new young husband liked it she served it up so often that he can hardly bear to look at it now :)
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