Sausages and braised puy lentils with kale
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 8 meaty pork sausages
- 3 rashers streaky baconchopped
- 1 large red onionfinely chopped
- 100g cavolo neroleaves stripped and torn into pieces, stems finely chopped
- 4 cloves garlicchopped
- 2 tbsp tomato purée
- a glass (optional) red wine
- 175g Puy lentils
- 750ml chicken stock
- 400g tin cherry tomatoes
- 100g kaleleaves stripped
GREMOLATA
- a small bunch flat-leaf parsleychopped
- 3 tbsp extra-virgin olive oil
- 1 lemonzested and ½ juiced
Nutrition: per serving
- kcal620
- fat34.8g
- saturates10.2g
- carbs38.6g
- sugars11.8g
- fibre13.4g
- protein31.3g
- salt2.6g
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.
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.
step 3
Mix together the parsley, extra-virgin olive oil and lemon zest and juice in a bowl with a little seasoning.
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.
step 5
Spoon into bowls and serve with the gremolata scattered over.
