- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 25 minutes
- Effort: easy
- 110 g smoked back bacon, chopped
- 1 carrot, chopped
- 1 sticks celery, chopped
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 2 tsp thyme, leaves only
- 1 bay leaf
- 700 ml chicken stock
- 50 g cep mushrooms, soaked in 300ml boiling water
- 275 g Puy lentils, washed
- 450 g reduced-fat pork sausages
- ground black pepper
- blanched broccoli florets, to serve
1. Fry the bacon in a non-stick saucepan until crisp - about 3 minutes. Add the vegetables, garlic and herbs and continue cooking until the vegetables have softened, adding a dash of water if the vegetables look like they're catching on the bottom of the pan.
2. Pour in the chicken stock and bring to the boil. Drain the ceps, reserving the liquor. Squeeze the ceps dry and roughly chop, before adding to the saucepan.
3. Strain the cep liquor through muslin into the same saucepan. Add the lentils and cook for 20-30 minutes. If the lentils dry out too quickly, add an extra dash of stock. The lentils should be wet but not soupy; season with black pepper.
4. Skin the sausages and shape the meat into 8 flat patties. Preheat a grill, and cook the patties until golden and cooked through on both sides. If time is short, you can simply grill the sausages as they are, without making the patties.
5. Serve the lentils with the patties and a lightly cooked green vegetable such as broccoli.
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