Delicious any time of year, the Italians tend to eat sausages and lentils on New Year’s Day to symbolise prosperity in the year to come. This dish heats up well the next day.
- 2 tbsp olive oil
- 8-12 sausages
- 250g smoked bacon, cut into 1cm dice
- 1 medium onion, finely chopped
- 1 carrot, peeled and cut into small dice
- 150g sunblush tomatoes in oil, drained
- 350g tin Puy lentils
- 1 litre chicken stock
- 1 small bay leaf
- 1 small sprig of thyme
- Salt and freshly ground black pepper
- 2 tbsp coarsely chopped flat-leaf parlsey, to serve
1. Heat the oil in a heavy-based flameproof casserole over a medium heat. Reduce the heat, then add the sausages and fry for five minutes, turning occasionally until golden. Remove with a slotted spoon and set aside.
2. Add the bacon to the casserole and fry for seven to eight minutes, stirring occasionally until golden, then add the onion and carrot, stir and cook for two to three minutes until soft.
3. Add the tomatoes and cook for two minutes more, then add the lentils, pour over the stock, increase the heat and bring to the boil.
4. Add the bay leaf and thyme, then return the sausages to the casserole, mix well, reduce the heat and simmer for 10-15 minutes, or until the lentils have softened.
5. Season with salt and pepper to taste and stir in the chopped parsley.
6. Serve with Savoy cabbage or watercress salad
If you prefer a more tomatoey flavour add a tin of chopped tomatoes at stage 3.
Prep time: 10 mins
Cook time: 20 mins