Tuesday, 5 February 2013
Olive oil - 1 tbsp
Sausages - 6
Onion - 1, chopped
Garlic - 1 clove, finely chopped
Chilli flakes - pinch
Carrots - 2, peeled and cut into small dice
Celery - 2 sticks, cut into small dice
Chopped tomatoes - 400 g tin
Rosemary - small handful of needles
Vegetable stock - 350 ml
Puy lentils - 4 tbsp
1) Fry the sausages in the olive oil until cooked and then remove from the pan. Chop each into quarters and set aside.
2) Add the onion and garlic to the frying pan and cook for a couple of minutes until softened. Add the chilli flakes, carrots and celery. Stir well and then cook for another 5 minutes.
3) Add the sausage pieces, tomatoes, rosemary, stock and lentils to the pan. Simmer, stirring occasionally, for 30 minutes. Serve with baked potatoes. Serves 3.