Sausages and braised puy lentils with kale
Published: March 9, 2019 at 4:01 PM
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Serves 4
Easy
Total time: 1 hr and 45 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Make the most of kale in our sausage one-pot recipe, served with a quick, punchy gremolata on the side. A great, warming mid-week meal. Enjoy with mash
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Try this recipe for sausages and puy lentils, then check out our sausage and bean casserole, slow-cooker sausage casserole, healthy sausage traybake and more of the best sausage recipes.
Ingredients
Nutrition
-
olive oil
-
8 meaty pork sausages
-
3 rashers streaky bacon
chopped
-
1 large red onion
finely chopped
-
100g cavolo nero
leaves stripped and torn into pieces, stems finely chopped
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4 cloves garlic
chopped
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2 tbsp tomato purée
-
a glass (optional) red wine
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175g Puy lentils
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750ml chicken stock
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400g tin cherry tomatoes
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100g kale
leaves stripped
GREMOLATA
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a small bunch flat-leaf parsley
chopped
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3 tbsp extra-virgin olive oil
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1 lemon
zested and ½ juiced
Nutrition: per serving
- kcal620
- fat34.8g
- saturates10.2g
- carbs38.6g
- sugars11.8g
- fibre13.4g
- protein31.3g
- salt2.6g
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Method
-
step 1
Heat a drizzle of olive oil in a casserole over a medium heat and brown the sausages until golden all over, then scoop out onto a plate. Tip in the bacon and fry until crisp and the fat has rendered, adding a little more oil if drying out.
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step 2
Add the onion, cavolo nero stems and a pinch of salt, and cook gently for 5-10 minutes or until soft, then add the garlic and cook for a minute. Stir in the tomato purée and cook for a further minute before adding the red wine, if using, and bubble for a few minutes until reduced by 1/2. Stir in the lentils, stock and tomatoes, and add back the sausages and any juices from the plate. Simmer gently for 45 minutes until the lentils are just tender.
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step 3
Mix together the parsley, extra-virgin olive oil and lemon zest and juice in a bowl with a little seasoning.
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step 4
Stir the kale and the cavolo nero leaves into the casserole with another 100ml of water and simmer gently, while stirring, for 10 minutes, until the cavolo nero is cooked.
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step 5
Spoon into bowls and serve with the gremolata scattered over.
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A star rating of 4.5 out of 5.2 ratings
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