Sausages with lentils

Serves 4 – this looks good for a lunch with a salad


  • 350g brown or green lentils
  • 50g pancetta, chopped
  • 1 small onion chopped
  • 2 cloves of garlic crushed
  • 2 stalks celery finely diced
  • salt and pepper
  • 4-6 pure pork sausages


Rinse the lentils. Fry the pancetta or bacon until the fat begins to melt, then add the onion, garlic and celery and saute until soft and slightly colored. Add the drained lentils, cover with water and simmer for about 25 minutes until tender, adding water as necessary. Season to taste during cooking.

In the meantime brown the sausages over a low heat.


One comment

  1. Was great, and so easy! Key point was to cook the lentils in a frying pan with a relatively large diameter rather than a normal saucepan as used in the past. This meant more lentils were in contact with liquid and so able to carry on absorbing water, it was easier to see how much water was required and adjust accordingly and finally at the end of cooking easier to turn up the heat and evaporate any excess water.


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