| 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 | T | Oil |
| 15 | g | Butter |
| 75 | g | Streaky bacon lardons |
| 1 | t | Sugar |
| 175 | Vegetable stock, made with | |
| a cube | ||
| Pepper | ||
| 1 | T | Fresh chopped parsley |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 60
Total Fat: 6.9g
Cholesterol: 8.1mg
Sodium: 20.3mg
Potassium: 219.7mg
Carbohydrates: 17.2g
Fiber: 2.2g
Sugar: 5.8g
Protein: 1.8g