Tuscan Sausages & Lentils
Browning the sausages at the start is key, creating that deep, savoury base that carries through the whole dish. From there, everything is layered into the same pan so nothing is wasted and all those flavours build together.
The combination of onion, carrot and celery forms a classic base, gently sweetening as it cooks. The tomato purée adds richness, while the stock brings everything together into a sauce that thickens naturally as it simmers.
This is proper comfort food. Unfussy, hearty and full of flavour. The kind of dish that's best served straight from the pan with plenty of crusty bread to soak up every last bit.
What You'll Need
Serves 2
| Tuscan Sausages | 4 |
|---|---|
| Pure Chicken Stock | 500ml |
| Lentils | 1 tin |
| Onions | 2, diced |
| Carrots | 2, diced |
| Celery Sticks | 2, diced |
| Garlic Cloves | 2, crushed |
| Tomato Purée | 1 tbsp |
How To Make It
Colour the sausages in a pan with a little oil and put to one side.
In the same pan add the onion, celery and carrot and colour lightly.
Add the tomato purée and cook for a further couple of minutes.
Add the garlic and the chicken stock.
Bring to the boil before adding the lentils and sausages, then simmer gently until the liquid has reduced to a beautiful consistency. Optional: stir in some spinach for more colour.
Serve with some crusty bread to mop up all the lovely juices.
Chef's Tip
For extra depth, add a splash of red wine when you pour in the stock and let it reduce slowly as it simmers.
