Sausages with creamy lentils

• good quality pork sausages↗8
• onion↗1
• carrots↗2
• celery↗1

  stick

• sunflower oil↗2 tbsp tbsp
• streaky bacon↗2

  rashers, chopped

• fresh thyme↗2

  sprigs or a pinch if dried

• hot vegetable stock↗200ml ml

  (a cube is fine)

• can green lentil↗410g g
• crème fraîche↗4 tbsp tbsp

  or double cream

Step-by-step instructions

1. 1

   Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.

2. 2

   Meanwhile, chop the onion, carrots and celery into small pieces. (A food processor can make short work of this.) Heat the sunflower oil in a medium pan. Fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.

3. 3

   Pour in the stock and simmer for 8 minutes until the carrots are tender. Drain the lentils, then stir into the vegetables. Heat through for a couple of minutes, then season and stir in the créme fraiche or cream. Serve with the grilled sausages.