Sausages, Kale and Braised Lentils
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Sausages, Kale and Braised Lentils

Sausages, Kale and Braised Lentils

Ingredients

Method

  • Olive oil
  • 8 pork sausages
  • 3 rashers of bacon, chopped
  • 1 chopped red onion
  • 100g cavolo nero, shredded
  • 4 chopped garlic cloves
  • 2 tbsp tomato puree
  • A glass of red wine
  • 180g puy lentils
  • 750ml chicken stock
  • 400g tin of chopped tomatoes
  • 100g curly kale, leaves stripped and shredded
  • Fry the sausages in a casserole until browned all over, then remove and set aside. Tip in the chopped bacon and fry until crisp, then stir in the onion and some seasoning and cook for 10 mins to soften. Add the garlic, cook for a minute, then stir in the tomato puree and red wine. Bubble to reduce by a half, then stir in the tomatoes, stock and lentils, and return the sausages to the pan. Simmer gently for 45 mins or until the lentils are tender.
  • Stir the kale and cavolo nero into the casserole with 100ml of water and simmer for 10 mins. Once the greens are wilted and cooked, spoon into bowls and serve.
2 hrs
4 serving

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