Sausages with creamy lentils

Contains pork – recipe is for non-Muslims only
Update the great British banger with a side of creamy green lentils – a great storecupboard alternative to potatoes

Ready in 30-40 minutes

Serves 4
Easy

Nutrition per serving

kcal 485
fat 34g
saturates 12g
carbs 23g
sugars 0g
fibre 3g
protein 23g
salt 3.61g

Ingredients

8 good quality pork sausage
1 onion
2 carrot
1 celery stick
2 tbsp sunflower oil
2 streaky bacon rashers, chopped
2 fresh thyme sprigs or a pinch if dried
200ml hot vegetable stock (a cube is fine)
410g can green lentil
4 tbsp crème fraîche or double cream

Method

Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.
Meanwhile, chop the onion, carrots and celery into small pieces. (A food processor can make short work of this.) Heat the sunflower oil in a medium pan. Fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.
Pour in the stock and simmer for 8 minutes until the carrots are tender. Drain the lentils, then stir into the vegetables. Heat through for a couple of minutes, then season and stir in the créme fraiche or cream. Serve with the grilled sausages.