Monday, 18 May 2009

Braised sausages with puy lentils

olive oil
100gms pancetta, cubed (I had bacon)
2 red onions, sliced thin
12 toulouse sausages (or great pork - i reckon these are little ones, not full-length, judging from the picture. I used fresh butcher's chorizo - made a good spicy meal)
Garlic, squashed (I used 3 big ones. The recipe says 2. I say go with what you love)
2 sprigs thyme
300mg puy lentils (I used "french" - black. still good)
750ml chicken consomme (I used chook stock)
150gm baby english spinach, chopped (I used parsley from the garden)
Crusty bread to serve

Heat oil in heavy-based fry pan. Brown pancetta over medium-high heat. Remove with slotted spoon.
Add onion, saute until soft or slightly browned. Add to pancetta.
Fry sausages in the same pan, until golden.
Return pancetta and onion to the pan, add garlic, thyme, and lentils and stir well. Pour in consumme and bring to boil. Reduce heat, cover and simmer for 35 minutes, or until lentils are tender.
Stir in spinach and season to taste. Serve in bowls with crusty bread.

Man, this was GOOD! First time I've cooked lentils. I'd do it again, and again!

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