Chicken sausage with lentils August 13, 2009Posted by croissantandbagel in healthy, savoury.
I feel a bit like all I write about are recipes from Gourmet Traveller, but at least I get good value out of the one magazine. I’m not actually a fan of lentils, but after reading an article in New Scientist about good foods to eat I thought I should give them a try. And they were actually quite nice. Well, my sister hated them but I don’t really consider her as a litmus test for whether something is edible or not. She ate the sausage, so that’s something. I used sausages made from coarse minced chicken breast with pine nuts and herbs. I think that made a difference, I’m not sure it would taste so nice with ordinary sausages. I also soaked the lentils in cold water for a few hours before using them to soften them up.
Chicken Sausage with French Lentils
- 3 rashes bacon (chopped)
- 2 small carrots, finely diced
- 2 celery stalks, finely diced
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp red wine vinegar
- 1 cup white wine
- 2 cups beef stock
- 1.5 cups lentils
- 1tsp Dijon mustard
- 4 thyme sprigs
- 1 bay leaf sprig
- 6 chicken sausages
- Handful of coarsely chopped flat leaf parsley
- Cover the lentils with about an inch of water and leave to soak for 2 hours
- Fry up the bacon, vegetables and garlic with olive oil until the vegetables start to soften (5-10 minutes)
- Add vinegar, then wine, then stock, lentils, mustard and herbs.
- Reduce the heat to medium, cover and stir occasionally until lentils have softened (about 20 minutes).
- Meanwhile fry up sausages until browned and cooked through.
- Add chopped sausages and parsley to lentils and serve.