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Sausage and lentil one-pot

On New Year's' Day  we're supposed to eat lentils and pork to bring us luck in the coming year -  so every year I make  some soup or stew of these ingredients.  In fact pork and lentils really complement each other, creating a very filling and tasty  combination. This sausage and lentil one-pot is a perfect example -  very hearty, comforting, yet full of healthy vegetables too! I used chipolatas  but any good quality sausages will do! Serve them with crusty bread and you'll feel lucky already!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • About 6-8 good quality sausages
  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • 1 red pepper
  • 2 cloves of garlic
  • 1 sprig of rosemary or 3 sage leaves
  • 1 bay leaf
  • 300 g lentils green or Puy
  • 500 ml chicken or vegetable stock
  • 1 glass of red wine
  • 1 handful of cherry tomatoes or 3 tomatoes chopped
  • 1 Tbsp red wine vinegar
  • pinch of brown sugar
  • Salt and pepper to taste
  • 2 Tbsp chopped parsley
  • Oil to cook

Method
 

  1. Heat a little oil in a heavy-based casserole dish and cook the sausages until browned all over. This should take about 10 minutes.
  2. In the meantime finely slice the onion and finely chop the carrot, pepper, celery, garlic and the herb.
  3. Transfer the sausages to a plate, add some more oil to the pan and sauté the chopped vegetables for 5-10 minutes. When they are soft stir in the lentils, add the tomatoes, wine and sugar. Let it sizzle for a minute then pour in the stock and the vinegar.
  4. Put back the sausages, add the bay leaf and under a lid simmer for 30 minutes or so, until the lentil is tender (but still al dente).
  5. Season to taste and serve with the chopped parsley.