| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Good, Living |
4 |
servings |
INGREDIENTS
| 450 |
g |
Herb sausages |
| 1 |
|
Onion; sliced finely |
| 4 |
|
Leeks; trimmed and sliced |
|
|
; finely |
| 2 |
|
Cloves garlic; crushed |
| 175 |
g |
Puy green lentils |
| 1 |
tb |
Oil |
| 15 |
g |
Butter |
| 75 |
g |
Streaky bacon lardons |
| 1 |
ts |
Sugar |
| 175 |
ml |
Vegetable stock; (made with a cube) |
|
|
Pepper |
| 1 |
tb |
Fresh chopped parsley |
INSTRUCTIONS
1 Rinse the lentils and cook as per the instructions on the packet.
Heat the oil in a lidded frying pan, add the sausages and brown all
sides.
2 Remove the sausages from the pan. Add the butter to the pan and
then the onions, leeks and chopped streaky bacon.
3 Add the sugar and cook until the onion is soft, the bacon is
crispy, and the leeks softened. Stir in the garlic.
4 Return the sausages to the pan, and add the drained lentils and
vegetable stock. Stir well and season with pepper.
5 Cover the pan and simmer gently until the lentils finish cooking
and have absorbed the stock. Serve with the parsley sprinkled on top.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.
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