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 Rate Recipe |
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Let Chef Dale Sniffen show you how to turn a simple dish into a Masterchef secret!
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12 Sausages (your choice of sausage)
4 tbsp olive oil
2 red onions thinly sliced
100gm Pancetta or bacon, diced
1 punnet chopped Mini Roma tomatoes
200gm green lentils or Puy lentils
400ml chicken stock
3 tbsp white wine vinegar
2 tbsp sugar
Sea salt & Pepper
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Brown the sausages in olive oil and then remove them to rest. Add onions and pancetta and cook onions until caramelised and softened. Stir in the tomatoes and lentils. Add stock, vinegar, a dash of sugar and a touch of seasoning.
Put the lid on and simmer slowly for 20 to 25 minutes or until the lentils are just cooked. Add a little water if needed or remove the lid if there's to much liquid.
Serve with a fresh beetroot salad and a loaf of crusty bread.
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