Sausages with lentil casserole

I love a classic bangers and mash,  but sometimes I want something a bit different and having recently rediscovered the nutty loveliness of green lentils, tried this combination. This recipe is certainly a rival for mash in my book, very satisfying and yet doesn’t feel overly indulgent. With the addtion of the protein from the lentils you will only need 2 sausages each, but if you are using smaller ones you may want to add another. You could make this a one pot dish by frying the sausages instead of grilling, adding yet more flavour to the stock but I prefer a grilled sausage for colour and texture so think its worth the extra mess!

  • 4 Hertfordshire sausages
  • 1 onion, finely chopped
  • 2 garlic cloves, 1 crushed
  • handful of chard, stalks slices seperately from leaves
  • 100g green lentils (dry)
  • 250ml chicken stock (1/2 stock pot)
  • 1tbsp balsamic vinegar
  1. Place the sausages under a hot grill and rotate to add colour all round (approx 10 mins)
  2. Add lentils, a full clove of garlic and bay leaf to a pan covering them with boiling water. Bring to a quick simmer and then turn right down to barely a bubble for at least 10 minutes.
  3. Meanwhile fry onion and chard stalks for a couple of minutes
  4. Add crushed garlic and fry for another minute
  5. Add stock, vinegar, drained lentils and sausages to pan and simmer for 20 minutes until sausages are cooked through, stir chard leaves through for last 2 minutes to wilt.
  6. Serve with a chunk of crusty bread to mop up the lovely juices.
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