- 2 tbsp olive oil
- 400g quality sausage, such as Toulouse
- 1 onion, thinly sliced
- 400g chopped tomatoes with herbs
- 160g puy lentils
- 1 chicken stock cube
- 75ml red wine
- Fry the sausages in a tbsp of oil for about 8 minutes, or until golden brown all over. Transfer to a plate. Add the remaining oil to the pan, and fry the onions for 5 minutes until browned. Chuck the tomatoes into the pan, then the lentils, and then crumble over the stock cube. Add the red wine, then 500ml of water.
- Bring the pan to a simmer, cover with the lid, and cook for 15 minutes stirring occasionally. Return the sausages to the pan and cook for another 15 minutes, and allow the lentils to become tender. Serve hot with leafy greens and crusty bread.
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