Sausages with Puy lentils

Sausages with Puy lentils

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

A couple of tips for you: use meaty Toulouse sausages for this, and whenever you’re cooking Puy lentils, a touch of sherry vinegar works a treat. I ate this for lunch in Saint-Émilion with a lovely a bottle of quite expensive red wine… With a budget to stick to, I chose the cheapest dish on the menu and the best bottle of plonk!

Ingredients

Quantity Ingredient
2 tablespoons rapeseed oil
100g pancetta, diced
2 shallots, finely chopped
1 garlic clove, finely chopped
1 small carrot, finely chopped
1 stick celery, finely chopped
1 leek, finely chopped
300g puy lentils
175ml red wine
450ml veal jus or stock
8 toulouse sausages
25ml olive oil
2 tablespoons sherry vinegar
2 tablespoons chopped parsley

Method

  1. Place a sauté pan over medium heat and add the rapeseed oil. When hot, add the pancetta and cook for 2–3 minutes until golden. Add the shallot and cook for 2–3 minutes, then add the garlic, carrot, celery and leek and cook for a further 2 minutes until softened. Add the lentils and red wine and bring to the boil. Cook until the wine has reduced by half, then add the stock and turn the heat down to a simmer. Cook for 20–30 minutes until the lentils are tender.
  2. Meanwhile, heat a large frying pan over low to medium heat and gently fry the sausages in the olive oil until they are golden brown and cooked through.
  3. To serve, stir the sherry vinegar and parsley through the lentils, then pile the lentils into bowls and top with the sausages.
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