Sausage & lentil one-pot

• olive oil↗1tbsp tbsp
• sausages↗400g g

  (sold as pack of 6-8 sausages)

• onion↗1

  finely chopped

• garlic clove↗1

  crushed

• red pepper↗1

  sliced

• dried lentils↗250g g

  (we used puy lentils)

• vegetable stock↗650ml ml
• red wine↗175ml ml

  or extra stock

• flat-leaf parsley↗Small handful

  chopped, to garnish

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Heat oil in a large, deep saucepan or heavy bottomed casserole dish, cook the sausages for 3 to 4 minutes in a high heat until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.

2. 2

   Season with salt and pepper, bring up to the boil, then simmer for 40-50 mins until lentils have softened and sausages are cooked through. Garnish with parsley and serve with plenty of crusty bread.