This is a simple dinner that can feed your family during the week. It's perfect for when you're too busy to want to cook up a masterpiece but don't want to turn to the takeaway just yet.
Prep time: 5 minutes | Cooking time: 40 minutes
- 1½ tbsp olive oil
- 8 pork sausages
- 1 onion, finely chopped
- ½ celery stalk, diced
- 1 small carrot, diced
- 125g pancetta or bacon, chopped
- 275g puy lentils
- 100ml dry white wine
- 450ml chicken stock (you can use concentrate), or as needed
- 1 bay leaf
For the relish:
- 50g soft herb leaves (parsley, basil, mint, chives, a mix of whatever you have)
- 1½ tbsp capers, rinsed of salt or brine
- 2 garlic cloves, very finely chopped
- ½ tsp Dijon mustard
- juice of 1 lemon
- 7 tbsp extra-virgin olive oil
- Heat the oil in a sauté pan and brown the sausages all over (you just need colour, not to cook them through). Lift out and set aside.
- Sauté the onion, celery and carrot in the pan until the vegetables are soft. Add the chopped pancetta or bacon and cook for 3 minutes on a higher heat.
- Tip in the lentils and pour on the wine and chicken stock then add the bay leaf. Bring to the boil, season, add the sausages and then simmer.
- Cook for about 25 minutes, uncovered. The lentils should still have a bite, so don’t let them collapse (cooking time depends on their age). The stock and wine should be completely absorbed (add a little more stock if the mixture gets too dry).
- For the relish, either chop the herbs and capers finely and mix with the other ingredients, or whizz in the food processor. Taste. Serve the sausages and lentils with the relish.