Lincolnshire Sausage & Lentil Simmer
In this hearty recipe, succulent sausages and crispy pancetta are combined with earthy Puy lentils and flavorful vegetables to create a comforting and satisfying dish that is perfect for cozy winter nights. The rich flavors of the dish meld together beautifully as it simmers gently, making it an ideal meal to enjoy with a side of green salad dressed in a zesty mustard dressing.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 130g packet cubed pancetta or dried bacon
- 2 packets Lincolnshire pork , or other good sausages
- 2 onions , roughly chopped
- 1 large carrot , chopped into small pieces
- 4 garlic cloves , roughly chopped
- 3 sprigs fresh rosemary
- 300g Puy lentils
- 850ml/1½pts hot chicken stock
- 1 tbsp white wine vinegar
- 400g can chopped tomatoes
- 2 tbsp chopped flatleaf parsley
- green winter salad with a mustardy dressing, to serve
Instructions
- Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.
- Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.
Yield
Serves 6
Nutrition
- Calories: 640 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 39 grams protein
- Sodium Content: 4.24 milligram of sodium
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