If you’re looking for something new to make with those sausages in the fridge, then try this. It’s great comfort food and a recipe which I’ve cooked and tweaked many times over the years. Only now am I happy to share it with you, so I hope you like it. The secret here is the onions. They’re cooked slowly on a low heat to bring out their sweetness. Combine with the pepper, leek and basil, and it’s packed full of sweet flavours.
- 1 large onion, finely sliced
- 4 sausages
- ½ pepper, red or yellow, finely sliced
- 2 inch piece of leek, finely sliced
- 1 clove garlic, finely chopped
- 2 tsp tomato puree
- 200ml stock, vegetable or chicken
- 100ml rosé or red wine
- 3 tbsp dried red lentils
- 1 handful cherry tomatoes
- 1 tbsp chopped fresh basil
- salt and pepper
Pour a little olive oil into a large pan and place on a medium-low heat. Add the onions and gently fry for 30 minutes, stirring occasionally. After 30 minutes turn the heat up high and fry the onions for a further 1-2 minutes. Keep them moving, so they don’t catch on the bottom. Remove from the pan and set aside.
Turn the heat down to medium-low again, and cook the sausages to give them some colour. Add the pepper, leek, garlic and tomato puree, followed by the stock and wine. Give everything a good stir, before adding the lentils. Make sure all the lentils are covered, so they soak up the stock. Bring to the boil, place a lid on your pan, reduce the heat and simmer for around 20 minutes.
After 20 minutes remove the lid and try one of the lentils. It should be soft, with a tiny bit of bite. Add the tomatoes and basil, and cook for a further minute or two. Season with salt and pepper to taste.
Serve with a little more basil as a garnish. This is quite filling, but so good with some bread for mopping up the sauce.
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