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Sausages with Lentils and Herbs

The ultimate simple supper. This recipe brings together sausage, pancetta, fresh herbs and lentils for a wholesome dish.

From the book

Angela Hartnett


A lovely supper dish, this is good served with cavolo nero or spring greens.

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150g lentils
1 thyme sprig
1 rosemary sprig
1 tbsp olive oil
1 onion, finely sliced
4 Lyonnaise sausages
50g chopped pancetta (optional)
1 tbsp chopped flatleaf parsley
salt and freshly ground black pepper

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Put the lentils in a pan and pour in cold water to cover. Add the thyme and rosemary and bring to the boil. Simmer until the lentils are cooked.

Meanwhile, heat the olive oil in a pan and sauté the onion until softened. Remove the onion and set aside, then sauté the sausages with the chopped pancetta. Put the onion back in the pan.

Add the cooked lentils to the sausages and pancetta, pour in 100ml of water, then simmer until you have a thick sauce. Season and finish with chopped parsley.

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