Sausage with fennel and lentil
During the winter months we prefer comfort food such as stews, pies and traybakes. This sausage with fennel and lentils is a hearty, yummy dish, that can be served on a platter, so ideal for weekend laidback dinner parties or family meals. I normally serve mashed potatoes and gherkins on the side, but you can serve it with sweet potatoes, chips or crispy bread.
Ingredients
Method
- Put the lentils in a pan of lightly salted, cold water and bring to the boil. Simmer for about 15 minutes until soft (but should not fall apart).
- Chop the onion, cut the carrot into small cubes.
- Cut off the fronds, set aside. Remove the outer, woody layer, then slice the rest into thin strips or small pieces.
- Heat the oil in a pan. When hot, add the chopped onion, carrot, fennel and fennel seeds. Season with salt & pepper. Simmer under cover and over low heat until the veggies are soft.
- Meanwhile, cook the sausages in the oven, or grill/fry them.
- Drain the lentils, add to the vegetables, together with a little cooking water. Add the chopped parsley, vinegar, and chopped fennel fronds. Stir and taste, then adjust the seasoning, if needed.
- Transfer the vegetable mixture to a large platter. Cut the sausages into thick slices and place them on top of the vegetables.
- Serve warm.