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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup green lentils
  • 1 fennel bulb
  • 2 Tbsp olive oil
  • 1 onion
  • 1 carrot
  • ½ tsp fennel seeds
  • 3 Tbsp chopped parsley
  • 1 tsp red wine vinegar
  • 450 g sausages
  • Salt & pepper

Method
 

  1. 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).
  2. Chop the onion, cut the carrot into small cubes.
  3. Cut off the fronds, set aside. Remove the outer, woody layer, then slice the rest into thin strips or small pieces.
  4. 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.
  5. Meanwhile, cook the sausages in the oven, or grill/fry them.
  6. 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.
  7. Transfer the vegetable mixture to a large platter. Cut the sausages into thick slices and place them on top of the vegetables.
  8. Serve warm.