Spicy Sausage and Lentil One Pot

• 1 tbsp olive oil
  6 Smokey Poacher sausages
  1 large onion, chopped
  1 garlic clove, crushed
  1 bay leaf
  2 sprigs of fresh rosemary
  250g Puy lentils
  600ml hot vegetable stock
  400g can chopped tomatoes in rich tomato juice
  3 tbsp freshly chopped parsley

Recipe

Heat the olive oil in a large saute pan and fry the spicy sausages for 8 - 10 minutes until golden. Remove the sausages from the pan and set aside on a kitchen towel.

Add the onion, carrot and garlic to the pan and fry them all for 3 - 4 minutes until the onions are softened and lightly browned.

Return the sausages to the pan, then add the bay leaf, rosemary sprigs, Puy lentils, hot vegetable stock and chopped tomatoes. Bring it all to the boil, then reduce the heat to low and leave to simmer gently, covered for about 40 minutes, or until the lentils are tender (if you feel it needs more liquid then just add a little water.)

Remove the bay leaf and sprigs of rosemary if you wish, then season with salt and pepper to taste.

Serve with a sprinkling of freshly chopped parsley and some steamed leafy, wintry greens and perhaps steamed wholegrain rice for good juggling companions.

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