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THE BLACK FARMER SAUSAGES WITH SPICY TOMATO LENTILS

Serves 6

250g Puy lentils
1 tbsp olive oil
1 can chopped tomatoes
2 x 400g packs The Black Farmer Sausages, grilled
2 tbsp olive oil
2 red onions, chopped
2 large carrots, diced
3 cloves garlic, crushed and chopped
1 small red chilli, seeds removed, chopped finely (add to taste)
1 tablespoon demerara sugar
large sprig rosemary
600 ml chicken stock
2 tbsp flat leaf parsley chopped
Salt and freshly ground black pepper

Put the lentils in pan of cold water, heat and bring to the boil. Simmer for 5 minutes then drain and rinse. Set aside. Heat the oil in a heavy-based saucepan and cook the sausages for 5 minutes, turning until brown all over. Remove and set aside. Add the onions, carrots, garlic, chilli and rosemary sprig to the pan and cook for 8-10 minutes, until starting to soften. Return the sausages and lentils to the saucepan and pour in the stock, tomatoes and sugar. Bring to the boil then cover and simmer for about 30 minutes until the lentils are tender. Check the seasoning, sprinkle with the parsley and serve immediately.