Sausages with French Braised Lentils
This hearty lentil dish is flavoured by a classic combination of herbs in our bouquet garni infusion ball, and makes a great weeknight dinner or side dish, and are excellent used as a base in a vegetarian or vegan shepherd’s pie. Puy lentils are a distinctive, nutty green lentil from France and widely available.
Prep Time:
5 mins
Cook Time:
45 mins
Total Time:
50 mins
Yield:
6 Serves 1x
Category:
Main
Method:
Braise
Cuisine:
French
Scale
Ingredients
- 1 tbsp olive oil
- 1/2 brown onion, finely chopped
- 3 cloves garlic, crushed
- 150g streaky bacon, cut into 1cm strips
- 1 small carrot, peeled and cut into .5mm dice
- 500g puy lentils
- 2 tbsp Herbie’s Bouquet Garni Blend
- 1 400ml tin crushed tomatoes
- 500ml (2 cups) chicken stock
- 150g baby spinach
- 12 good quality sausages
Instructions
- Heat oil in a heavy based saucepan and fry onion for a few minutes until soft, before adding garlic, carrot and bacon. Cook until bacon is lightly browned, then add lentils, Bouquet Garni herbs wrapped in muslin or infusion bag, tomatoes and stock.
- Simmer, stirring occasionally, for 35-40 minutes until lentils are tender and stock has reduced.
- Add spinach to the lentils, stirring until wilted. Remove infusion ball and, check for seasoning and keep warm while cooking sausages.
- Cook sausages on a grill or barbecue and serve with warm lentils.
Nutritional Information
Serving Size
311g
Calories
412
Sugar
6.7g
Sodium
2.6g
Fat
21g
Saturated Fat
7.4g
Carbohydrates
25g
Fiber
8.6g
Protein
26g
Bouquet Garni Blend
$4.15
15g