Sausage, Apple and Puy Lentils with Cavelo Nero


After an absolutely gorgeous three weeks away on a West Coast road trip in America, Britain welcomed us back with open arms in the form of a heatwave. However, after one final push of summer last week, Autumn is definitely starting to break through. So this recipe felt just about right – a nice hearty and comforting dish with earthy puy lentils that also made use of some seasonal produce in the form of apples.

One of the big pros of this recipe is it being a one-pot dish: it’s super easy to make and there’s not much washing up. However, one of the cons of a one-pot dish with largely brown coloured ingredients means it didn’t photograph particularly well so you’ll just have to trust me on this one! I’ve used Cavalo Nero here as I think the slightly sturdier texture and stronger flavour works really well, but it can be swapped out for any of that family of vegetables – kale, spinach or Swiss chard. For a healthier alternative you can swap out the sausages for venison sausages. However, I went for the good old fashioned British classic of Lincolnshire sausages – I fell in love with these at university when my diet consisted of a few too many Full English Breakfasts! As always, please go with whatever sausages variety you like.

So treat yourself to this easy mid-week meal with no faff ingredients, minimal vegetable prep and a tasty comforting result. This serves 4 so if you’re cooking for less than that, save the leftovers for work the next day: I can confirm it makes a great lunch to take to work on a dreary Monday!

Ingredients

  • Olive oil, for frying
  • 8 sausages (I used Lincolnshire sausages)
  • 1 large onion, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 1 red chilli, finely chopped
  • 250g Puy lentils
  • 600ml stock
  • 2 apples, cored and diced (peel left on)
  • 150g Cavelo Nero (or kale, spinach, Swiss chard)

How to make it…

  1. First, remove the sausages from their skins (this is both gross and highly satisfying at the same time). Then fry these in a large, deep pan for which you have a lid with olive oil for 8 minutes, or until browned and cooked through.
  2. Next, add the onions, garlic and chilli and fry until softened (5-7 minutes should do it).
  3. Add the puy lentils, followed by the apple and the stock. Lower the heat and leave to simmer with the lid on for 20 minutes.
  4. Finally, add the Cavelo Nero and keep the lid on so that it can steam for a final 5 minutes. After this, the Cavelo Nero should have wilted and the lentils should be tender with a little bit of bite.
  5. Season to taste and enjoy!

Adapted from ‘In the mood for Healthy Food’ by Jo Pratt, ‘braised venison sausages, puy lentils and chard’ (Page 134).

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